By Beth Kujan
Fifty volunteers spent their Sunday afternoon studying food safety at Sheffield Hall in the Presbyterian Parish House on South Street in Morristown.
The session was in response to a recent notice from the Morristown Department of Health that the Community Soup Kitchen will be required to register as a retail food establishment for the first time.
No rings with gem stones, no necklaces, bracelets or watches, no nail polish — as it turns out, the life of a food service worker is austere.
In a family kitchen it’s easier to be sure that you’ve properly cooled foods to 41 degrees in the center within six hours. When you’re making a casserole to serve 25, it’s harder. All of us have made mistakes with food rotation in the refrigerator — ending up with something moldy in the back. That can’t be allowed to happen in the soup kitchen.
