Ran a catering kitchen for 6 months without realizing I was thawing chicken wrong the whole time

I was pulling frozen chicken breasts out in the morning and leaving them on the counter until dinner service, thinking that was normal. Health inspector showed up unannounced and pointed out the warm spots in the middle of the meat after 8 hours at room temp. How do you learn proper thawing procedures when your manager just says "stick it out" and walks away?

2 comments

2 Comments

the_xena10d ago

Twenty bucks says your manager learned from someone who learned from someone else who also had no clue.

logan20510d ago

Nah I gotta push back on that one. My current manager actually came from a shop where they had a legit 2 year structured training program that included shadowing a senior manager who had formal certifications. Plus the whole "everyone is just passing down bad info" assumes nobody ever reads a book or takes a course, which is way too cynical. Some people actually study management theory and adapt it to real situations instead of just copying their old boss.