Poll of the Day > ATTN: Competent Cooks of POTD (Is my meat safe to eat?)

(+) Yeah! (+)

Meat sat out for five hours and forgotten.
Cooked most of it the following day with no reports of stomach aches from family.
One package was not cooked immediately.
This chicken did smell a bit skunky when first pulling it out but mostly went away.
Meat is still very pink and dont see signs of greying.
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so we are talking about chicken here?

yeah, i personally wouldnt chance it. pretty high likelyhood that its fine, but the chance that its not is still significant and would seriously fuck someone up.
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Don't chance meat with an off smell

The stuff that makes you sick can't necessarily be cooked away

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Chicken no, beef fine, pork depends entirely if its sourced from a good place, fish no.
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5 hours at room temp is bad, as was the chicken you used. I would've tossed them

if you're ever in doubt about something, just throw it out. it's not worth making you or anyone else horribly sick
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I think according to my servsafe test that you a restaurant has three hours at 60-130 degrees before you are supposed to throw away any heated food. If I remember correctly.

When it comes to frozen food, you are allowed to thaw it under constant running water at 40 degrees or less, and then it is supposed to be refrigerated at 30-40 degrees from the thawing point.

Also they said that 90% of people who get sick from food get sick not from restaurants, but from cooking at home.

Room temp for five hours without starting from frozen? Don't use it.
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You should ask Sunny. He is the best Chef, ok?
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MICHALECOLE posted...

I think according to my servsafe test that you a restaurant has three hours at 60-130 degrees before you are supposed to throw away any heated food. If I remember correctly.

When it comes to frozen food, you are allowed to thaw it under constant running water at 40 degrees or less, and then it is supposed to be refrigerated at 30-40 degrees from the thawing point.

Also they said that 90% of people who get sick from food get sick not from restaurants, but from cooking at home.

Unless it's different across different states, it's 4 hours
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I've also been told 4 hours, but it may indeed differ by district. The exact numbers aren't really important; the key point is that you shouldn't leave food in the danger zone for longer than you absolutely have to.
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Muscles posted...

MICHALECOLE posted...

I think according to my servsafe test that you a restaurant has three hours at 60-130 degrees before you are supposed to throw away any heated food. If I remember correctly.

When it comes to frozen food, you are allowed to thaw it under constant running water at 40 degrees or less, and then it is supposed to be refrigerated at 30-40 degrees from the thawing point.

Also they said that 90% of people who get sick from food get sick not from restaurants, but from cooking at home.

Unless it's different across different states, it's 4 hours

I was thinking 4 hours, but that sounded so long

Servsafe is a federally ran program put together by the FDA. States and counties do have the right to their own rules.

Personally, I wouldn't serve anyone or feed myself with chicken that was left at room temp for that long.

But if it was free of contamination from the manufacturer and it was wrapped while sitting out, I doubt any salmonella or e.coli found a home but it's better to err on the side of caution.
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I went against my better judgement because I was hungry and meat is expensive.

The chicken salad sub was not as tasty as yesterday's chicken guess an extra day was all it needed to taste worse it maybe because I used less raw onion.

Will report back if I feel sick.
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When in doubt, throw it out

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Hell no. 2 hours is the USDA max for food setting out and 2.5 hours may be fine but 5 hours of any meat being left out as is isn't safe.
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deoxxys posted...

I went against my better judgement because I was hungry and meat is expensive.

The chicken salad sub was not as tasty as yesterday's chicken guess an extra day was all it needed to taste worse it maybe because I used less raw onion.

Will report back if I feel sick.

https://getyarn.io/yarn-clip/3f8e1a57-a841-4190-9612-baef759f8bac
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MICHALECOLE posted...

Muscles posted...

MICHALECOLE posted...

I think according to my servsafe test that you a restaurant has three hours at 60-130 degrees before you are supposed to throw away any heated food. If I remember correctly.

When it comes to frozen food, you are allowed to thaw it under constant running water at 40 degrees or less, and then it is supposed to be refrigerated at 30-40 degrees from the thawing point.

Also they said that 90% of people who get sick from food get sick not from restaurants, but from cooking at home.

Unless it's different across different states, it's 4 hours

I was thinking 4 hours, but that sounded so long

I remember just because I had to renew my food handlers license, but that's Illinois so I wasn't sure if its the same everywhere
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Three hours and counting, no signs of rescinding into madness. Even if it didnt make me sick, that meat tasted less then palatable. So now I know from now on if I have to question if meat is safe to eat for my body, then its never safe for my tongue.
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