It seems there’s a lot of good cooks here. While we’re on the topic of food safety, how do you properly transfer raw meat (especially mince) to the pan?
I learned to cook decades ago at home so plenty of bad habits could have been picked up. It wasn’t unheard of to just push the mince into the pan with the cooking utensil and carry on, but someone who worked hospo told me doing that wasn’t safe/hygienic. (Obviously the browned batch was removed first before adding a new one, or if in a big hurry and the inevitable stewing didn’t really matter it was done all at once. It was cooked thoroughly in a large pan.)
Were they right and I was taught wrong? (Very possible.) Or were they being picky? (They tended to be a highly critical one-up sort of person who would backseat you on any task.)
Maybe it matters less for when there’s further cooking, like for bolognese sauce, but if it’s for something re-added at the end or served straight up I do have doubts.
Since hearing that when I cook I now try to use something separate like tongs or fork to transfer raw meat to the pan. And wash that utensil last/separate.