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BoardGameGeek» Forums » Everything Else » Chit Chat

Subject: Food safety (quiz) rss

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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
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Chestermere
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There are 10 kinds of people who understand binary: Those who do, and those who don't.
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Obviously foods that are properly canned or sealed, fresh fruit and vegetables, and things like vinegar, honey, flour, sugar or spices can be held at room temperature, but when it comes to prepared foods, opened/ unsealed foods, and/or meats/ dairy/ eggs, and so on...

Quiz
What are the recognized safe limits of food storage?
Keep most foods at -4˚F (-20˚C) or lower, or at 86˚F (30˚C) or higher
It only matters for meat and dairy- Keep at -4˚F (-20˚C) or lower, or at 86˚F (30˚C) or higher
Keep most foods at 0˚F (-18˚C) or lower, or at 100˚F (38˚C) or higher
It only matters for meat and dairy- Keep at 0˚F (-18˚C) or lower, or at 100˚F (38˚C) or higher
Keep most foods at 32˚F (0˚C) or lower, or at 212˚F (100˚C) or higher
It only matters for meat and dairy- Keep at 32˚F (0˚C) or lower, or at 212˚F (100˚C) or higher
Keep most foods at 40˚F (5˚C) or lower, or at 140˚F (60˚C) or higher
It only matters for meat and dairy- Keep at 40˚F (5˚C) or lower, or at 140˚F (60˚C) or higher
Keep most foods at 50˚F (10˚C) or lower, or at 150˚F (65˚C) or higher
It only matters for meat and dairy- Keep at 50˚F (10˚C) or lower, or at 150˚F (65˚C) or higher
    48 answers
Quiz created by MABBY


Poll
Do you know what temperature your refrigerator is at?
The freezer in your refrigerator? Your deep-freezer, if you have one?
Yes
No
      54 answers
Poll created by MABBY


One other thing to avoid: Cross-contamination; don't cut raw chicken and raw beef on the same cutting board or with the same knife, unless you wash them well first.
Same goes for other meat combinations, and also for combined raw and cooked meats, even of the same type. Don't do it. Wash everything first.
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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
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Chestermere
Alberta
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There are 10 kinds of people who understand binary: Those who do, and those who don't.
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Spoiler (click to reveal)
The reason to keep most foods at 40˚F (4˚C) or lower, or at 140˚F (60˚C) or higher, is bacteria.
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Andy Andersen
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Michigan
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It's polls like this that make me want to eat only cereal - that's easy
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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
Canada
Chestermere
Alberta
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There are 10 kinds of people who understand binary: Those who do, and those who don't.
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Ever wonder why you hear about E. coli outbreaks with burger meat, but not so much with steak?

It all has to do with surface area.
There is bacteria on every piece of meat that you get. Even a steak.
So let's say that there is some bad bacteria on your steak, and you cook it. You kill the bacteria, all is fine.
But if you take that bad bacteria steak and put it into a grinder, now you've moved the bad bacteria that was on its surface to the middle of the ground meat mixture. There is now plenty of surface area to thrive on, and it is better protected from the grill, as well.
So if you don't cook the meat all the way through to over 140 degrees, then that is when the bacteria are at their most active.

If you trust the storage and origin of your burger, then you should have no issues grilling them, and keeping them medium rare if you like them that way.
Heck, steak "tartare" is raw ground meat. But the people serving it are damned sure about its quality.
This ought to nauseate you. I hope.
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Andy Andersen
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OK, I know I've got about 25 pounds to lose, but don't make lose it in a week.gulp
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Happy Holidays! ABCDEFGHIJK MNOPQRSTUVWXYZ
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In memorium. Bob Hoover died 25 Oct 2016 at 94. In WWII he was shot down in a Spitfire and stole an FW-190 to escape. He spent decades at air shows flying Ole Yeller, shown
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US FDA wants 165°F/74°C for a lot of foods:
http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStor...

I don't see any point in not going down to 32°F/0°C; most foods don't contain pure enough water to actually freeze, and milk can sour at 40°F/5°C.
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Chris Robbins
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Alcoa
Tennessee
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I have no idea what the exact temperatures are.

Freezer temp = frozen rock solid.

Refrigerator temp = milk doesn't spoil even past its expiration date a bit.

If left in the freezer for years, throw away. If left in the fridge and stinks, throw away.

Simple.
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Looking at these stars suddenly dwarfed my own troubles and all the gravities of terrestrial life. I thought of their unfathomable distance, and the slow inevitable drift of their movements out of the unknown past into the unknown future. H.G. Wells
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I found this the other day, seems like a handy dandy reference point.

http://www.stilltasty.com/
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The Honorable Mayor McCheese
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Windermere
Florida
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Tall_Walt wrote:
US FDA wants 165°F/74°C for a lot of foods:
http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStor...

I don't see any point in not going down to 32°F/0°C; most foods don't contain pure enough water to actually freeze, and milk can sour at 40°F/5°C.
The minimum safe temperature for whole fresh beef (which would include steaks and roasts) is 145F with a 3 minute rest time which is going to be medium. While that is technically the safest recommendation, it is pretty rare to get food poisoning from a rare or medium rare steak. Also that recommendation goes for whole pork, so if you are eating pork chops you don't have to cook them well done, leave some pink. So delicious and juicy.
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