btw i just remembered that the guy who taught our class said that the slime
in effect was excremint of and bodys of the bad stuff, Lee
"Nunya Bidnits" > wrote in message
...
> In . com,
> Shawn Martin > typed:
>> "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.
>
> The point, IMO, should be that if you smell those odors, the likelihood
> that
> those pathogens are present is pretty high as well, even if they aren't
> making the odor. That doesn't mean you don't also have to go by storage
> age
> and refrigeration history as well, to be as safe as possible. But I bet
> you
> can't find any food science instructor who would disagree with the idea
> that
> stinky food has a high potential for being dangerous food as well.
>
> You had called it a food service management class before, so I took that
> literally. As in how to plan meals and calculate, budget, buy, store, and
> preserve the foods you need to prepare over a given period of time.
>
> MartyB in KC
>