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Food safety rule (lemmy.world)

submitted 1 year ago by ObviouslyNotBanana@lemmy.world to c/196@lemmy.blahaj.zone

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[-] dugmeup@lemmy.world 6 points 1 year ago

Which restaurant is that? Just want to know so I can avoid spending the day in the toilet vomiting and shitting.

[-] rockSlayer@lemmy.world 5 points 1 year ago* (last edited 1 year ago)

this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
this is generally done with the meat still in the packaging, unless there's a dedicated place to thaw meat. The thawing container is washed before and after each use.
it's always done with cold, running water to prevent the meat from thawing unevenly or unsafely.
I was working in my college cafeteria.

[-] c0mpost@lemmy.eco.br 6 points 1 year ago

I just wanted to make sure you know that food poisoning happens even when all microorganisms are already dead. Some bacterial toxins are resistant to high temperatures and can still cause disease even after their source has been killed. That's why cooking something that's been sitting around in warm or room temperature doesn't make it safe to eat, even though it makes of safer than not cooking it.

[-] agamemnonymous@sh.itjust.works 5 points 1 year ago

ServSafe, who does industry standard food safety certifications, condones defrosting frozen foods this way, submerged in cool running water. It's perfectly safe, although the method shown in the original picture will require cleaning the whole sink as raw. As stated, usually this is done with the food wrapped in plastic and placed in a smaller container.