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I just read fodiggers reply in the "pro's only thread" and it promted me to look for this thread.
I had not seen this one.
I agree that it should be tossed, as fodigger correctly pointed out your product was in the "danger zone" to long and could have started to develope bacteria.
I can't stress enough the importance of getting certified in applied food service sanitation and being up to date with HACCP.
You can call your local city health inspecter to find out where and when serve safe classes are being held.
Most states now mandate that employees get this certification.
The fear of tricanosius (sp) with pork really isn't an issue anymore,but certainly semalella and stapf and other food borne pathigens can forum extremly rapidly
I had not seen this one.
I agree that it should be tossed, as fodigger correctly pointed out your product was in the "danger zone" to long and could have started to develope bacteria.
I can't stress enough the importance of getting certified in applied food service sanitation and being up to date with HACCP.
You can call your local city health inspecter to find out where and when serve safe classes are being held.
Most states now mandate that employees get this certification.
The fear of tricanosius (sp) with pork really isn't an issue anymore,but certainly semalella and stapf and other food borne pathigens can forum extremly rapidly
