[Noisebridge-discuss] Noisebridge cleaning fund

[Frantisek Apfelbeck]

Hi to all,
If I'm out of date, I'm sorry fill me up. But half year ago:

1) Tastebridge kept the place (kitchen and around) as clean  as possible, 
cleaning before and after classes and it was the main keeper of the kitchen. 


2) Absolute majority of the mess in the kitchen was caused by people who never 
participated at Tastebridge or very irregularly.

3) I think that course about food safety is not necessary. Labelling a product 
with a name of the owner and date when it goes to the fridge should be enough. 
The rest you can figure by the nose or by quickly checking the Internet. Common 
sense should do. However if someone would like to do the course I think the same 
applies as above, talk to non food hacking hackers mostly, I think that they are 
not the only but the major cause of the problem.

You can always say that because of the food hacking in the place there is 
equipment, ingredient etc. which allows to the place to become filthy. That is 
true and I think the direction of culturing the community about food handling is 
good idea, however it is about on whom to focus.

4) Cleaning service is great idea, however I do not know how much they would be 
alright to touch the kitchen, maybe they would be OK to do the floors?

If I'm out of date about Tastebridge workshops and how they are run, so if there 
are any changes please fill me up.

Sincerely,

Frantisek


 





________________________________
From: Brian Morris <cymraegish at gmail.com>
To: Will Sargent <will.sargent at gmail.com>
Cc: noisebridge-discuss at lists.noisebridge.net
Sent: Fri, June 17, 2011 2:50:41 AM
Subject: Re: [Noisebridge-discuss] Noisebridge cleaning fund




On Thu, Jun 16, 2011 at 12:12 AM, Will Sargent <will.sargent at gmail.com> wrote:

If you think a cleaning service is going to help decrease the number of flies or 
food left out, then please chip in.  If you think another solution is 
appropriate for the kitchen, please start another thread (which you can do by 
changing the subject line) and float ideas.
>
>
I intended to suggest  that Cleaning Fund $$ could be used to train FoodBridge 
participants in the significance of cleaning the kitchen and good practices, 
which people who have not professional experience may not be familiar with.  
This would be more effective for the kitchen as it really needs to be done each 
and every day if not more often and of course that would be costly to hire out. 


Another similar option is to pay to have an official  NB/FB member to go out for 
training. I mean like the required food handler course that at least one person 
from each food service establishment in SF must have taken as required by the 
law. Of course NB has not required to this as far as I know, but it might 
probably be sufficient.
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