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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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Unread 03-01-2011, 06:04 PM   #16
Hank Daddy's Barbecue
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There is lots to learn from this for sure.

I wonder if adding the cost of disposable chaffers to an order is something that should be considered. You can probably do it for $5-$10, including fuel.

Small cost to keep people safe.
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Unread 03-01-2011, 06:14 PM   #17
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I still believe that , people should be responsible for their own well being,and responsible adults and teachers, should know, enough to keep our little precious ones safe
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Unread 03-01-2011, 10:01 PM   #18
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This is what it is and the only time I seen it was in AZ at a Mexican restaurant where the cook had bad bathroom habits. It's found in human intestines.

In the United Kingdom and United States, C. perfringens bacteria are the third-most-common cause of food-borne illness, with poorly prepared meat and poultry the main culprits in harboring the bacterium.[4] The Clostridium perfringens enterotoxin (CPE) mediating the disease is heat-labile (dies at 74 °C) and can be detected in contaminated food, if not heated properly, and feces .[6]
Incubation time is between 6 and 24 (commonly 10-12) hours after ingestion of contaminated food. Often, meat is well prepared but too far in advance of consumption. Since C. perfringens forms spores that can withstand cooking temperatures, if let stand for long enough, germination ensues and infective bacterial colonies develop. Symptoms typically include abdominal cramping and diarrhea; vomiting and fever are unusual. The whole course usually resolves within 24 hours. Very rare, fatal cases of clostridial necrotizing enteritis (also known as Pig-Bel) have been known to involve "Type C" strains of the organism, which produce a potently ulcerative β-toxin. This strain is most frequently encountered in Papua New Guinea.
It is likely that many cases of C. perfringens food poisoning remain subclinical, as antibodies to the toxin are common among the population. This has led to the conclusion that most of the population has experienced food poisoning due to C. perfringens.[4]
Despite its potential dangers, Clostridium perfringens is used as the leavening agent in salt rising bread. The baking process is thought to reduce the bacterial contamination, precluding negative effects.[7]
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Unread 03-11-2011, 04:37 PM   #19
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i know i'll prolly get flamed for this.. but cooked chicken (make that, properly handled and cooked chicken) , that has sat for 5 hours in itself ain't gonna kill anyone. if you read that, the joint had a 91 last inspection.. and not long before that was shut down (SHUT DOWN) for temp issues. now, been in the food biz for a long time. Have had some temp issues here and there. mostly on the line (too full of pans, etc..) and took hits. but to be shut down? i'm not eating there..ever.

my guess is that 5 hours on the table was the last 5 hours. figure some time before that it sat at the restaurant. my guess is that their handling of the meat, at any point, was at fault. not saying that leaving the food on the counter was a great choice. not safe and not smart. but enough to get you sick? better to be safe than pooping..er..sorry..

lil snip from wiki on that bug.

"In the United Kingdom and United States, C. perfringens bacteria are the third-most-common cause of food-borne illness, with poorly prepared meat and poultry the main culprits in harboring the bacterium.[4] The Clostridium perfringens enterotoxin (CPE) mediating the disease is heat-labile (dies at 74 °C) and can be detected in contaminated food, if not heated properly, and feces .[6]
Incubation time is between 6 and 24 (commonly 10-12) hours after ingestion of contaminated food. Often, meat is well prepared but too far in advance of consumption. Since C. perfringens forms spores that can withstand cooking temperatures, if let stand for long enough, germination ensues and infective bacterial colonies develop. Symptoms typically include abdominal cramping and diarrhea; vomiting and fever are unusual. The whole course usually resolves within 24 hours. Very rare, fatal cases of clostridial necrotizing enteritis (also known as Pig-Bel) have been known to involve "Type C" strains of the organism, which produce a potently ulcerative β-toxin. This strain is most frequently encountered in Papua New Guinea.
It is likely that many cases of C. perfringens food poisoning remain subclinical, as antibodies to the toxin are common among the population. This has led to the conclusion that most of the population has experienced food poisoning due to C. perfringens.[4]
Despite its potential dangers, Clostridium perfringens is used as the leavening agent in salt rising bread. The baking process is thought to reduce the bacterial contamination, precluding negative effects.[7]"
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Unread 03-11-2011, 10:01 PM   #20
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Quote:
Originally Posted by Mad About Que View Post
i know i'll prolly get flamed for this.. but cooked chicken (make that, properly handled and cooked chicken) , that has sat for 5 hours in itself ain't gonna kill anyone. if you read that, the joint had a 91 last inspection.. and not long before that was shut down (SHUT DOWN) for temp issues. now, been in the food biz for a long time. Have had some temp issues here and there. mostly on the line (too full of pans, etc..) and took hits. but to be shut down? i'm not eating there..ever.

my guess is that 5 hours on the table was the last 5 hours. figure some time before that it sat at the restaurant. my guess is that their handling of the meat, at any point, was at fault. not saying that leaving the food on the counter was a great choice. not safe and not smart. but enough to get you sick? better to be safe than pooping..er..sorry..
I would agree with you, but ServSafe rules state anything sitting over 4 hours out of temp is to be thrown out. If you deviate from that, the health dept will take a giant poop on you when someone gets sick. I am of the opinion that the chef didn't cook or hold it correctly and then the customer didn't serve for 5 hours. The perfect storm that sent 30 people to the porceline thrown for many hours of hell.
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