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Ok help me sort out this food issue please - Page 2
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Thread: Ok help me sort out this food issue please

  1. #11
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    Quote Originally Posted by kalaeb View Post
    ...It is unsafe to leave food to cool at room temperature. Rapid cooling is ideal...it needs to be to <41 degrees in 4 hours.

    They really need to go back to mandatory home economics in high school. It is amazing to see how some people cook.
    Huh? Are you saying that you think you're gonna get sick if you make a stew (boiled) and leave it to cool for four hours?

  2. #12
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    Use pizza as an example, very delicious for breakfast after sitting out all night long.
    At the restaurant we follow our HACCP Plan for Ensuring Food Safety.
    Cooking at home, four hours on the stove cold, reheat and just eat it !

  3. #13

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    Quote Originally Posted by tk59 View Post
    Huh? Are you saying that you think you're gonna get sick if you make a stew (boiled) and leave it to cool for four hours?
    No, but the government does.

  4. #14
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    I have read that it can be anywhere from a few hours to a week for different types of illness to appear.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #15

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    Quote Originally Posted by Ichi View Post
    Use pizza as an example, very delicious for breakfast after sitting out all night long.
    At the restaurant we follow our HACCP Plan for Ensuring Food Safety.
    Cooking at home, four hours on the stove cold, reheat and just eat it !
    reheat cold pizza??

    -AJ

  6. #16

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    Quote Originally Posted by tk59 View Post
    Huh? Are you saying that you think you're gonna get sick if you make a stew (boiled) and leave it to cool for four hours?
    Possible not, but the problem is that many people will leave it to cool for four hours on their counter at which point it may drop to 80 degrees, then maybe put it in refridgeration taking another 2 to 3 hours to get to below 41 degrees. Making the total time in a temperature that harbors bacteria 6 to 8 hours and that is simply irresponsible in a food service setting. If you want to do it at home feel free, but when you are feeding hundreds of people you darn well better take as many precautions as possible to prevent bacteria growth. Likely or not. It never said that every time food does not reach 41 degrees in four hours that it will become a bacteria haven, but the risk and probability certainly increase, why not error on the side of caution.

    The assumption that I hear all to often is when people tell me their kitchen is always clean and sanitary, or they just had it deep cleaned, or there could not possible be any harmful bacteria in my kitchen...to believe this is an error.

  7. #17
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    Quote Originally Posted by ajhuff View Post
    reheat cold pizza??

    -AJ
    I never reheat cold pizza.
    My wife makes a Thai soup and puts chicken legs in and we have left that sit on the stove over night and just reheat and eat it, never been sick from it...hmmm but then again some of the stuff I have seen Thai`s eat would make a-lot of people

  8. #18
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    I wont eat the leftover pizza if it sat out all night. There's something really, really wrong with that idea.

  9. #19

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    Quote Originally Posted by Vertigo View Post
    I wont eat the leftover pizza if it sat out all night. There's something really, really wrong with that idea.
    Guilty as charged, cold pizza for breakfast was standard issue in my late teens.

    You know what they say, pizza is like sex. When its good, its REALLY good. And when it's BAD.........its still pretty good.

  10. #20
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    Don't get me wrong--I prefer pizza cold. I've ordered pizza and just tossed it straight into the fridge upon delivery.

    Just no counter-pizza. Imagine all the hours it spends there kinda festering, while microbial ne'er-do-wells stumble all over it and get stuck in the gurgling, lukewarm cheese like dinosaurs in the tar pits... no thank you sir! AND A GOOD DAY TO YOU!

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