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Cascabel ♦
Cascabel ♦
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So far the only downvotesSometimes I have recieved are because I suggested that food that sat out a little longer than optimal may be safe to eat.

Granted, this is based on my experience, and I always qualify that it shouldn't be served to guests (and by extension, customers) and that one should determine their own tolerance to risk, but I want to know if there is information as to the methodology of the FDA guidelines. Specifically, what is the contamination rate at n hours, and what are the initial conditions of the food and environment? How much risk is there REALLY (in incidences per n-population and such) in a standard kitchen for food that has sat out 50%, 100%, 200%, etc. longer than recommended?

If there isn't going to be any other suggestions allowed that don't adhere to the strictest interpretaion, than all such questions concerning "I left x out y hours" need to just be closed with a link to the food safety page.

So far the only downvotes I have recieved are because I suggested that food that sat out a little longer than optimal may be safe to eat.

Granted, this is based on my experience, and I always qualify that it shouldn't be served to guests (and by extension, customers) and that one should determine their own tolerance to risk, but I want to know if there is information as to the methodology of the FDA guidelines. Specifically, what is the contamination rate at n hours, and what are the initial conditions of the food and environment? How much risk is there REALLY (in incidences per n-population and such) in a standard kitchen for food that has sat out 50%, 100%, 200%, etc. longer than recommended?

If there isn't going to be any other suggestions allowed that don't adhere to the strictest interpretaion, than all such questions concerning "I left x out y hours" need to just be closed with a link to the food safety page.

Sometimes I have suggested that food that sat out a little longer than optimal may be safe to eat.

Granted, this is based on my experience, and I always qualify that it shouldn't be served to guests (and by extension, customers) and that one should determine their own tolerance to risk, but I want to know if there is information as to the methodology of the FDA guidelines. Specifically, what is the contamination rate at n hours, and what are the initial conditions of the food and environment? How much risk is there REALLY (in incidences per n-population and such) in a standard kitchen for food that has sat out 50%, 100%, 200%, etc. longer than recommended?

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JSM
JSM
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What are the fault tolerances on the FDA food handling guidelines?

So far the only downvotes I have recieved are because I suggested that food that sat out a little longer than optimal may be safe to eat.

Granted, this is based on my experience, and I always qualify that it shouldn't be served to guests (and by extension, customers) and that one should determine their own tolerance to risk, but I want to know if there is information as to the methodology of the FDA guidelines. Specifically, what is the contamination rate at n hours, and what are the initial conditions of the food and environment? How much risk is there REALLY (in incidences per n-population and such) in a standard kitchen for food that has sat out 50%, 100%, 200%, etc. longer than recommended?

If there isn't going to be any other suggestions allowed that don't adhere to the strictest interpretaion, than all such questions concerning "I left x out y hours" need to just be closed with a link to the food safety page.