In the fridge

I worked hospital food service for a while in college. Every year they would go around and swab various items in the dept - cart handles, a moustache, cutting boards, a sink drain...take it to the lab and let whatever was on the swab grow for a week in a petri dish, than have an inservice class on food safety. It forever changed how I view a kitchen.

Hair in your food? Whatever - its no big deal. But I've refused to eat in homes where the dish rag is nasty.

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