Butchery (file under studies)

I love Sunday! It is my day of rest. Which really means that I get to talk to C, do some studying and some blogging. As such I really love Sunday!

This past week my hours were abysmal. As such I found myself with lots of time to study. I spent most of Monday and Tuesday studying the theory behind butchery. This includes all of the health and safety issues related to butchery as well as the expected yields and various grading systems.

The first thing that I looked at was the sanitation aspect of butchery. This included looking at all the various causes, effects and controls of food borne illnesses. This included looking at personal hygiene, safe food handling and acceptable housekeeping standards.

Obviously sanitation is important to ensure the quality and wholesomeness of food. This is obviously very important as it can limit lost man hours and human suffering. It limits potential medical expenses, food spoilage, loss of business and potential lawsuits. To me the issues related with this were common sense. But of course, sense is by no means common.

One of the main causes of food borne illnesses is the contamination of food by pathogenic microorganisms. A full 99% of bacteria are non pathogenic whereas only 1% can cause illness. Microorganisms include; bacteria, yeast, mold, viruses and parasites.

In this course of study I reviewed the incubation times, side effects and mechanisms of food borne illness. I know this must sound so exciting to you, but it is another thing that I needed to look at in my course of study.

I am becoming more excited as time goes by because I am slowly but surely building the fundamentals for my career.

Gerard Depardieu once said; “My eye will roam with equal pleasure over the face of a beautiful woman as it will over the cuts of meat displayed in a butcher's shop window,”

Are you dreaming big and inspired?

A la prochaine

SDM