/ck/ - Food & Cooking

I feel like there is a lot of misinformation going on in this thread. There are a lot of types of food-borne illness, but generally when you're talking about danger-zone holding temps, you're talking about bacterial growth. FDA guidelines are best practice and good rule-of-thumb procedures to follow, but as you can see by the graph that I posted, there is a lot of lee-way that can safely be taken. FDA guidelines are meant for the lowest common denominator foodservice worker so that even if they completely fuck up there is still very little chance they will make someone sick.

A good example that you can take from the graph: in the average temperature controlled home (60F-70F), you could leave any food that typically requires refrigeration out for 20-24 hours before bacterial growth becomes significant enough to merit any worry about the risk of becoming sick. However, you certainly would not want to drink a carton of milk that you left in your car for 8 hours on a hot summer day.

It's up to anyone to do what they think is best for themselves, but please don't just read FDA guidelines and act like an expert who holds irrefutable knowledge.

>>15736867
don't listen to this faggot it will be fine

Here you go, OP.

>>15415876
>>15415863
>>15415855
>>15415850

Quality Control Fag here. You need to chill out, fella. You're not going to get sick from packing a lunch in a sack or a thermos. What you've been taught about food safety are preventative measures designed for lowest common denominator mongoloids and meant to prevent food poisoning at rates smaller than 1 in a million.

Pic related.

>>14558767
QC fag here. Don't worry about it. Pic related.

>>10511211

It's not very likely that you'll get a foodborne illness in your regular cooking routines at home, food is a lot safer than most people realize. However, food safety is really important for restaurants and manufacturers because even if there is a 1 in a million chance of somebody getting sick, if you serve a million meals every year, that is actually terrible odds.

Lots of people are very afraid of things like raw chicken, but as a QA Manager at a food production facility, I can tell you that we test samples from the production line on daily basis, and if we find anything at all we scrap absolutely everything, and this is standard procedure. The chances of you purchasing chicken that contains salmonella, for instance, is incredibly low. In fact, these days, you'd be smart to be more wary of fresh produce.

Another thing that people freak out about unnecessarily is the "danger zone". If you leave food out overnight, it's still safe to eat. You probably wouldn't want to put that same food in the fridge and eat it a few days later, but for home purposes, the "danger zone" is pretty bunk. Check out this graph if you don't believe me.