Dan Glickman Quotes

The rule I use is, If it doesn't come out of the ground looking the way it looks when you eat it, be careful.

Many countries have food safety systems from farm to table. Everybody involved in the food supply is required to follow standard food safety procedures. You would think that everyone involved with food would not want people to get sick from it.

Somebody warned me early on to be very careful about brushing up against the chocolate.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

I think there should be very strict limits on the pathogens that can be sold in your meat. There should be limits on disease-causing pathogens. Tests should determine whether the meat is contaminated or not, and you shouldn't be allowed to sell contaminated meat.

Food safety involves everybody in the food chain.

Those who store, package, and sell the food we serve our families have a responsibility to maintain basic standards of cleanliness in their facilities.

I used to help my granddaddy make sausage. He would mix it up in a cleaned-out washtub with his hands, no gloves. Man, if we did anything like that today, they would jack the jail up and throw us under it.

We're going to do everything possible to make sure that food safety is always paramount, and that we work with the industry as aggressively as we can to make sure that we're paying attention to the food-safety issues.

The Lebanese don’t know what they’re eating, and it would only be worse if they knew…. The Lebanese are eating food dipped in sweat and covered with diseases and microbes…. But the people should have this information.

I think more people should worry about where they store things in the fridge. I don't think people are on top of separating raw and cooked ingredients.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

If food is processed - like canned or frozen - you can reduce the risks of pathogens.

We can assure you today that there is no E. coli in Chipotle. We have thoroughly tested our food, we have thoroughly tested our surfaces, and we are confident that Chipotle is a safe place to eat.

The Department of Agriculture announced that it will ban six new strains of E. coli. Which explains why the hot dog vendor outside my building is now just selling napkins.

Don't ingest foods made in places where everyone is required to wear a surgical cap.

I'm not a cook and I always stick everything in the freezer and then I leave things out, saying 'if it's good today it will be good tomorrow.'

I am ketchup conscious, so I do carry ketchup around with me. The best one is the Heinz Organic Ketchup Opens a New Window.

I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.

You're not allowed to put anything on a steak.

I did retail. I worked at TJ Maxx before. I did fast food at Shake Shack.

I don't really cook much to be honest.

I look back and nearly all of my early jobs were in food.

It is impossible to insure that there is a zero percent chance of any kind of foodborne illness anytime anyone eats anywhere.

Hell's Kitchen is open 24/7, and I'm cooking on the stove all day.