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This is a Supervisor's working question, but . . .
People constantly ask for some type of verification that the food they eat will not make them ill. That is nearly impossible to do without bacteriological and chemical tests, so all we can do is provide guidelines, like:
* Handle food in a sanitary manner (wash hands, clean & sanitize food-contact surfaces, protect from cross-contamination, properly package and store) * Keep potentially hazardous food either hot or cold and cook and reheat thoroughly, and
* Use it within a reasonable time.
In the end, you are responsible for what you feed yourself and your family. This adage has truth to it: When in doubt, throw it out.
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∙ 14y ago
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See 'related links'.
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