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The Watercooler
Minor emergency: How ng can pizza sit out and still be safe to eat?
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<blockquote data-quote="nerfherder" data-source="post: 588847" data-attributes="member: 15907"><p>Pizza keeps. The stuff it's made of is either bread, high acid/sugar (sauce) and the cheese... is cheese. High enough in lactic acid (and other preservatives, naturally occurring or not) that I've never gotten sick off it. And I've pushed my limits as a teen and young adult. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Eggs - sink if they're fresher, bob if they're not, float if they're questionable. When in doubt, if the shell's REALLY (not kinda) intact, crack into a seperate bowl *first.* Bad eggs look pre-scrambled and nasty. The older an egg is, the runnier the white and saggier the yolk is - which is why beaten egg whites work best with less fresh eggs. Super fresh eggs are not good for hard boiling, they won't peel well. Use the oldest eggs in your fridge for hard boiling. </p><p></p><p>Chicken... well. Salmonella is actually a natural part of their digestive flora, I've heard, which is why it's so likely a problem with 'em. My mom tried the "leave it out so the chill comes out before I cook it" routine on me, I'm not sure if that's what she remembered, or if she was trying to cover for a 10th decade brain f*rt. (That's right, when you're in your 90's, you're actually in your 10th decade.)</p><p></p><p>Commercial economy chicken? You're lucky if I feed it to dogs, let alone humans. Heck, I'd have issues feeding it to *my* chickens raw. ('course they'd gobble it up. Chickens are... kinda gross that way.) Janet, NO RESTAURANT I HAVE WORKED IN has ever allowed that kind of thing to happen. Buck can email me if he has doubts, or he can look up HACCP guidelines. </p><p></p><p>HACCP is a pain in the butt, but following it covers a MULTITUDE of food safety sins, and gives your staff someone else to b*tch about when you're getting on their cases about not keeping up with the hot/cold temp recording. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="nerfherder, post: 588847, member: 15907"] Pizza keeps. The stuff it's made of is either bread, high acid/sugar (sauce) and the cheese... is cheese. High enough in lactic acid (and other preservatives, naturally occurring or not) that I've never gotten sick off it. And I've pushed my limits as a teen and young adult. :) Eggs - sink if they're fresher, bob if they're not, float if they're questionable. When in doubt, if the shell's REALLY (not kinda) intact, crack into a seperate bowl *first.* Bad eggs look pre-scrambled and nasty. The older an egg is, the runnier the white and saggier the yolk is - which is why beaten egg whites work best with less fresh eggs. Super fresh eggs are not good for hard boiling, they won't peel well. Use the oldest eggs in your fridge for hard boiling. Chicken... well. Salmonella is actually a natural part of their digestive flora, I've heard, which is why it's so likely a problem with 'em. My mom tried the "leave it out so the chill comes out before I cook it" routine on me, I'm not sure if that's what she remembered, or if she was trying to cover for a 10th decade brain f*rt. (That's right, when you're in your 90's, you're actually in your 10th decade.) Commercial economy chicken? You're lucky if I feed it to dogs, let alone humans. Heck, I'd have issues feeding it to *my* chickens raw. ('course they'd gobble it up. Chickens are... kinda gross that way.) Janet, NO RESTAURANT I HAVE WORKED IN has ever allowed that kind of thing to happen. Buck can email me if he has doubts, or he can look up HACCP guidelines. HACCP is a pain in the butt, but following it covers a MULTITUDE of food safety sins, and gives your staff someone else to b*tch about when you're getting on their cases about not keeping up with the hot/cold temp recording. :) [/QUOTE]
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Minor emergency: How ng can pizza sit out and still be safe to eat?
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