It isn't generally safe to refreeze raw food. This is especially true for chicken, which is contaminated with salmonella at scary-high rates. If the chicken has thawed, it isn't generally safe to refreeze it and eat it later. This is especially true if it is thawed in room-temperature water rather than being thawed in the refrigerator.

Once thawed, the chicken should be cooked fairly quickly. Once cooked, it can then be frozen for later consumption.

Yesssssszzzzzzzzzzz..... but they have a stringent bite at the end of tasting that would prevent anyone from eating too many, that is they are not really very good!

Four hours maximum. All foods begin to spoil after being at room temperature for longer than that. The danger zone for food is 4 to 60 degrees and should not be used after it has been in that range for longer than four hours.

Ground turkey is pretty sensitive and should be teeming with bacteria. It should not be unrefrigerated at all - just for the length of time it takes to prep for cooking.

Only in very small quantities. Excessive amounts can cause serious problems.

See related link for more information.

Cross contamination is important to avoid because if you contaminate a utensil such as a cutting board or knife with meat products, then you put anyone who eats something that touches said utensil at risk for getting diseases such as E Coli, salmonella poisoning, and other foodborne illnesses.

That depends on the make/model of fridge. The manufacturer will have supplied that information for each type of fridge they sell - however, the time given assumes you are NOT opening the door.

Different fridge makes/models come with different standards of insulation.

Safe as in tinned food..

Personally, I believe it isn't. Think about it, instant energy? All you would be doing is putting chemicals in your body. Unhealthy. The best thing to do to get energy is get at least 8 hours of sleep at night, and eat healthy, and make sure to drink water (8 glasses a day, which is about 64 ounces).

Nothing you don't get sick but the bug will taste gross.This might sound a litle gross but bugs are a good source of protein

Pork is no different than any other meat. As long as you cook it properly after defrosting there is no problem.

Potentially hazardous foods that would normally be stored refrigerated should be left at room temperature for no more than 2 hours. Less time is even better.

Places that specialize in buffets can handle this several ways. One is to place the serving containers in refrigerated buffet serving tables and/or on beds of ice. Another is to not put everything out at one time. Refills are kept refrigerated and brought out as needed.

Any animal could be unhealthy to eat, but some that could be more unhealthy than others are:

Statistically chicken is responsible for the most illnesses related to a particular food.

Eating a poorly prepared fugu fish (puffer fish) at a sushi can kill you in seconds due to neurotoxins in parts of its body. This is why chefs preparing this delicacy must be specially licensed.

Pigs carry parasites that may transfer to people if the poor is not cooked thoroughly.

do your best to refrain from crapping on top of the chicken. regularily eat chicken raw because it is much healthier and dont buy chickens that have been dead more then 3 years. do these tips and u willl never havea salmonella problem again

If it looks good and smells good then eat it.


That depends on a lot of factors; if it was just left out on the kitchen table it should be fine. However if it was left outside on a hot day somewhere where insects and other animals can get to it might no be so good...

Because it can, companies can do these kind of things you know.

It could be. A baby's digestive system might not be able to handle the bacteria. Talk to your doctor.

Not so much impact on quality, but on safety. HACCP is not created to deal with quality of product, but their safety for human consumption.

Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 40 degrees and Below 140 degrees. Between these temperatures bacteria lives and breeds on our foods.

This opens a difficult can of worms.

If you are considering "blowing the whistle" on bad practice where you feel you have done no wrong then, contact your trade union if you have one.

If you feel that you may have contributed to any lack or failure in providing food safety then contact a lawyer! Keep a detailed and timestamped record of everything you think might have done wrong.

If you have made any mistakes or errors in the performance of your job describe them in writing and also show how you may have not been trained sufficiently to avoid them.

However, this does not constitute legal advice.

Sure! ...... although it would be a bad idea..