This morning a fitness client started out the pre-workout stretching by telling me he'd do his best today, but at midday Monday he'd been levelled by food poisoning. He suspected it was a shrimp & spinach salad he'd had, which sounded plausible to me. (Shellfish tends to be among the iffiest of foods.) Anyway, I'd planned to have him do only upper body today anyway, so he was ok. I'd hate to have to do lunges after, um, squatting for 30+ hours. And forget Zerchers!
Which brings me to the point: food handling. During my year of professional cook training back in the day it was beaten into us by repetition and scorn that food handling is among the most crucial elements of eating. The days of leaving the turkey in the oven because the fridge is full are long ago. Maybe stomachs were sterner in the days when men were men and sheep were scared, or maybe superbugs are more than just antibiotic resistant. Whatever the case, make sure that every time you eat the food preparers are well schooled in handling what they make.
If you don't only you will suffer.
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