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Sanitation

Importance of personal hygiene:

The epitome of safety is maintaining personal hygiene — exercising great skill in personal cleanliness and preparation before starting a cooking project, clean as you go workstation, quality control in preparation technique and service to avoid direct contamination or cross contamination of food!

 

WASHING HANDS is the single most important way to avoid spread of germs and cross contamination!

 

Here is a fun, at home recipe for liquid soap to try in your pursuit of safety and sanitation!

Do-It-Yourself Liquid Soap:

 

Be sure to check out more homemade cleaner, bath soaps and salt recipes from my sister Molly Wolfe on the Retro Remix page! (link)

 

Hint: Keep your liquid soap in a cool dry place and in an airtight bottle, preferably with a pump or flip top to dispense your soap.

 

Directions

1. Shave, shred or chop a bar of soap into small pieces.  **I use a cheese grater.

 

2. Place one cup of shredded soap in a double boiler and add 3 cups of water. Stir continually on medium heat until melted.
Note: Soap may not completely melt. There may be small pieces that do not break down, simply strain them out.

 

3. When all the soap has melted it should be very runny. If not, add an extra cup of water.

 

4.  Add four tablespoons of vegetable Glycerin and 1/2 teaspoon of Grapefruit Seed Extract to help preserve your liquid soap. You may also add any essential oil to scent before pouring your liquid soap into bottles. Try adding 8 – 10 drops per 500ml.

 

Your liquid soap should have a shelf life of approximately 6 – 8 months