"Nunya Bidnits" > wrote in message
...
> In . com,
> Shawn Martin > typed:
>> "RegForte" > wrote in message
>> ...
>>> Shawn Martin wrote:
>>>
>>>
>>>> Interesting. The last food service management class I took (2008)
>>>> the instructor stated that if it smells bad, it probally won't hurt
>>>> you. Apparently, the real nasties don't have an appearance / odor
>>>> signature. That's what makes then really dangerous. I still
>>>> wouldn't eat/serve anything with a funky smell. (Unlike my Father,
>>>> who lived through the depression. He would eat sh!t that he KNEW
>>>> would make him sick. In the name of not wasting it.)
>>>
>>>
>>>
>>> It's interesting that they would tell you that in an FSM class.
>>> Can I ask where/who it was exactly? Just wondering.
>>
>> They didn't say it was OK to serve it; just that the really dangerous
>> critters have no outward signs of infection.
>>
>>>
>>> It's true that you can't see/smell the effects of food born
>>> pathogens. However, you can't make the statement that, therefore, if
>>> it -does- look/smell bad then means it's necessarily -safe- to eat.
>>
>> Again, I / they didn't say it was safe to eat, just that it probably
>> wouldn't hurt you. (As in permanent damage)
>
> Personally speaking, if I only get sick for say, four days, because some
> fool nitwit took chances serving spoiled food who had reason to know
> better
> (i.e., caterer, restaurant, or other reasonable presumption of someone
> with
> a basic food safety class), there will be war and I will win.
>
> Any food professional who uses "no permanent damage" as the criteria for
> whether food is safe to eat should be redflagged and put out of business.
>
> It doesn't take permanent damage to get sued, inspected, and newsed out of
> existence. It happens all the time. No offense but it sounds like whoever
> was teaching that class is an imbecile. Food service management class is
> NOT
> a food safety class. Food service management teaches you not to waste
> food.
> Food safety class teaches you to know when food is dangerous, and when to
> throw it the hell out. The reason the two are separate should be obvious.
>
> MartyB in KC
>
>

All true Marty. But the point of the whole conversation was that the REALLY
dangerous pathogens have no taste or odor.

And yes, it was a Safety class. Taught by the state of Texas.