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Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation. |
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02-27-2007, 04:53 PM | #1 |
Is lookin for wood to cook with.
Join Date: 08-27-06
Location: Taunton Ma.
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imagine this
I belong to a club that has a kitchen manager. NOW check this out the kitchen manager has left 2 cooked chickens in a walkin beer cooler uncovered for 3 weeks and I just today heard he made a chix soup from one and served it to our members for lunch
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02-27-2007, 05:03 PM | #2 |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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probably gonna be some sick folks later this evening.
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
02-27-2007, 05:10 PM | #3 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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"Aging" improves beef and some other meats.
I do not think it helps cooked or raw poultry Are the insurance premiums paid up????????? Not making light of this---I hope everyone "dodges the bullet", but that "manager" needs a new profession TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
02-27-2007, 05:57 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Make sure there is plenty of TP in the bathrooms!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
02-28-2007, 09:44 AM | #5 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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The basic rule used in commercial establishments, observed by the health dept is this: Cooked meats must be discarded after seven days.
This has a reason, but applied to all meats is not necessarily a realistic rule, but it does give some uniformity to application. A number of factors need to be considered, such as the temp of the cooler. How well was the product handled and cooked? A prudent person who is preparing food will be able to detect whether the food is spoiled or not by smell, but will not be able to detect bacteria levels nor the toxins they produce. Remember that cooking the meat again will kill bacteria but the will not remove certain toxins left behind from the bacteria digesting the product. I would call this considerable gross neglegence in food handling in a commercial application. But whether anyone gets sick (pardon the pun) is a crap shoot. |
02-28-2007, 10:11 AM | #6 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Meats
Joe does that also apply to meat (cooked than frozen)packed in plastic and vacuum sealed? I know all states maybe differant.
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02-28-2007, 02:46 PM | #7 | |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Quote:
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03-03-2007, 01:49 PM | #8 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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When I was in the restaurant business.....(I was the dish washer/busboy/kitchen gofer and I ate my weight in food about every three or four days).... We would take all of the left over meats and make something else with them. Here is a list a foods you should avoid if you care.... I can tell you, we got our money's worth out of our meat grinder.
Chicken and Turkey Croquettes, The type of croquette will be determined by which ever flavor is dominant. Ham Croquettes, they also use chicken and turkey mixed in these, if there is some laying around, again the dominant flavor prevails. Salmon patties or croquettes, they will add left over varieties of white fish, that said the salmon flavor is always dominant. Let us not forget Meatloaf, any, all and most beef and pork products will reside here. Now the establishment I worked in was a cafeteria type restaurant, that equals old folks...and they were always asking for the croquettes too. I can guarantee that we didn't have any meats laying around that place. We turned over our stock every two or three days as I would imagine most restaurants do.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
09-22-2007, 08:11 PM | #9 | |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Quote:
remind me not to eat there......
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09-23-2007, 10:04 AM | #10 |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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Break out the Immodium.
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Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
09-23-2007, 10:09 AM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Fire kitchen manager immediately!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
09-23-2007, 10:09 AM | #12 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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And hopefully you will be getting a new kitchen manager...
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
09-23-2007, 10:14 AM | #13 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Quote:
Another thing to avoid is any type of preseasoned/marinated meat at the grocery store. When the meat's go out of date it can be unpackaged cleaned, seasoned and repackaged for a new shelf life date. When my wife was a deli manager at a large supermarket chain in Atlanta we saw a lot of this.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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07-11-2011, 08:36 AM | #14 | |
Knows what a fatty is.
Join Date: 04-12-11
Location: Chattanooga
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Quote:
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COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER |
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07-14-2011, 05:41 PM | #15 |
Knows what a fatty is.
Join Date: 07-11-11
Location: Back Yard, WI
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Honestly I know I wouldn't get sick from that. Some people have weak immune systems and stomachs though. I've left a bucket of KFC in my truck for 3 days with the sun beating down on it and got drunk and ate it.
I would have probably made soup out of it and ate it myself. I wouldn't have fed it to anybody else though. I wouldn't prepare anything but fresh food for family/guests. Last edited by Oliverbbq; 07-14-2011 at 06:11 PM.. |
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