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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 06-28-2008, 10:57 PM   #16
Wayne
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Default Rhino needsto speak up about their process

Quote:
Originally Posted by swampsauce View Post
"His company, on average, disposes of five meth contaminated propane tanks every month. But given the thousands of tanks they process it's not a very common problem."


Sounds like the press is trying to scare folks by "Blowing" this out of proportion. Tim
I am sure that the press feels that they have a duty to inform the public about the risk, and rightly so. Right now the companies that fill and service the exchange tanks need to tell the public what theyy are doing to prevent contaminated tanks making it to the sale racks. I come from a part of the country where a lot of meth is produced. If I find out about them you can bet that they will get a visit from the local sherif.
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Unread 06-29-2008, 08:57 PM   #17
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I went out to fire my gasser up for some burgers tonight. Turned on the tank and I could smell gas. Checked the screw on cap to make sure it was tight, yes, but it was leaking. Somehow the cap had somewhat warped since last time I refilled and it no longer holds a seal, I could feel the gas coming out of the tank.

I'll be stopping to get a new cap and hose at the hardware store tomorrow so I can have those burgers. Pork nacho's tonight.
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