Our kitchen is used for many events and it is difficult to track which foods are for various events or how long food has been around. Please help us make sure that foods are used by the right group by labeling each item and with the purpose and a healthy kitchen (and congregation) with the date. It is especially helpful to label any “leftovers” that may have lost their original labeling. Lacking information on food safety, HSCCers follow the “If in doubt, throw it out” guideline.
We also ask kitchen workers to please be sure sharp knives are properly stored, and appropriate cupboards and storage closets are locked before leaving.