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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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02-28-2011, 03:34 PM | #1 |
is one Smokin' Farker
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
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BBQ Food Catering sickens 30 at parent teacher conference.
This is what worries me about drop off catering: who is to blame?
http://triblocal.com/evanston/2011/0...er-conference/
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02-28-2011, 03:39 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The problem with drop and go, or pickup catering, is that your name is on the food, yet you cannot control how it is stored or served. Then again, maybe the restaurant messed up.
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02-28-2011, 03:58 PM | #3 |
Got Wood.
Join Date: 12-31-10
Location: Indianapolis, IN
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If the food was cooked to proper temperature, it would take a minimum of four hours for the food to develop enough bacteria to make someone that sick. It is a ServSafe rule to throw out any cooked food product after four hours of being outside the temp zone.
If the caterer cooked to temp, delivered and then the customer didn't keep it heated for four to five hours, that is on the customer. How dumb are these people to just let cooked chicken set for up to five hours and then eat it? Regardless of anything else, they share some of the blame. The other option is that the caterer didn't cook or hold to temp, delivered and then the customer let it sit for 5 hours, which would definitely make 30 people violently ill. The only way to cover yourself on drop off catering is to take a temp reading when delivered and then have the customer sign off on reheating and storage instructions. If you do that, you are always covered legally. |
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02-28-2011, 07:30 PM | #4 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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The fact that no one got sick that ate in the restaurant I feel tells me the food was not handled properly after drop off.
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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02-28-2011, 07:55 PM | #5 |
is one Smokin' Farker
Join Date: 05-12-09
Location: Sperry, OK
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It would make sense to give the customer a card for holding, and/ or reheating with the food that is dropped off. Kind of like they give you at a take and bake pizza joint. Now it sounds like Merle's #1 BBQ will be known as Merle's #2 BBQ...
Thanks for the post and info its some lessons learned.
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Jesse Movin' The Chains BBQ TEAM "Xquelibur" Black badazz Yoder Cimarron Custom Yoder Frontiersman II and YS1500 Reverse FEC 100 & Right Handed FEC 100 1 UDS Desert Thermapen W/ American flag Green Thermapen KCBS & PNWBA CBJ |
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03-01-2011, 05:28 AM | #6 | |
Knows what a fatty is.
Join Date: 04-17-10
Location: Ravensdale, WA
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Quote:
I agree they didn't perform their due dilligence in educating the client as how to hold the product. What may seem like common knowledge to us is still a mystery to many in the general public. |
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03-01-2011, 07:49 AM | #7 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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03-01-2011, 09:03 AM | #8 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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My wife sometimes thinks I overstress about food being kept at proper temps. This is a GREAT example.
We were at a VFW picnic a couple of years ago. people had deviled eggs, chicken, all kinds of stuff out in the sun, not on ice, for hours, and kept eating. I wouldn't have touched most of it on a bet!See that a lot at family picnics and such though
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03-01-2011, 09:18 AM | #9 | |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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I've read that before too!
Quote:
Sent from my ADR6300 using Tapatalk
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Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle |
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03-01-2011, 09:29 AM | #10 |
Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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Merle's has been around for at least fifteen+ years- it was the first place I ate BBQ from a smoker.
Always been a sentimental favorite of mine.
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Tom |
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03-01-2011, 09:48 AM | #11 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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This is exactly why I do not do chicken. Can't count the number of times I've read "group got sick on BBQ chicken". I don't think I've ever heard any issues of folks getting sick on brisket or turkey & even pork incidents seem VERY rare.
Thanks, Hoosier Chef for the temp record & sign off. We give re-heat & hold directions but I did not think about making them sign something with a temp record.
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
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03-01-2011, 09:54 AM | #12 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Once the food hits 165 it's killed all germs that may have started to grow. So the 4 hour window doesn't start until the food hits 140 F - actually 135 now per USDA. Now if there was some bacteria growing before cooking then it would be killed but there could be some residual material (dead bacteria) that could still make a person ill. I'm not familiar with the strain listed in the article but if it's one that just make you have the runs then it could easily be from the above.
Also there's lots of possibilities as to why the chicken was not hot. 1. Was cooked to 165 as whole bird then pulled/shredded and put in pans with sauce. But then the temp was probably 120 or so. Hopefully it was put back in the cooker until it again hit 165. I see this with pork all the time. 180 butts are 125 after pulling and saucing. 2. Meat was pulled from smoker in pans to deliver and sat in a vehicle for an hour before getting to the site. Now if in a Cambro no problem but if not it could be a problem. And the list goes on and on as to why temps were off. But clearly the client had some responsibility leaving it out unheated for 5 hours.
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Ford Retired competition cook. BBQ mentor. |
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Thanks from:---> |
03-01-2011, 10:00 AM | #13 | |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Quote:
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PorkQPine |
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03-01-2011, 03:19 PM | #14 | |
Got Wood.
Join Date: 12-31-10
Location: Indianapolis, IN
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Quote:
If the customer didn't keep it heated for 5 hours, regardless of what the chef did, they share the most blame. It is impossible to know in this case if the chef screwed up, because the customer didn't keep it heated properly......that is why the local health department didn't site them. If they had eaten after two hours and got sick, that's on the chef. |
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03-01-2011, 04:36 PM | #15 |
Full Fledged Farker
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
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No matter who is, to blame it is a P.R nightmare and instead of finger pointing, one must wonder how smart the people teaching our children are , and what, do dilligense, did the restuarant do, and be very thankfull that the runs where the only thing that happened
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