Equipment at work

You know, we have a lot of equipment and gadgets at work. There is a specific tool, utensil, brush, spatula, pan, or tray for every single food function there. It seems like overkill, to me. But in some ways it really makes sense.

For instance, you can't use the same utensils for chicken as you do for beef. Therefore, no cross-contamination. Same for utensils used for eggs, sausage, and bacon. Cross-contamination could really be a problem if we used the same utensils across the board. Still, there ought to be some kind of Swiss Army utensils or kitchen tools that could be used for a number of things. Like cleaning brushes that can be used for all the coffee and tea makers, instead of a different set for each application.

It's a lot of stuff to keep track of!