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Pizza delivery hot boxes in Dubai.
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#citizenfoodsafety Buffet chafing dishes ready to be heated.
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Smoked brisket well over recommended safe temp at @sarahkirby's
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#citizenfoodsafety bathroom pics from a Belle Glade Fl truck stop, owner says he is to busy to deal with abuse of bathrooms by truck drivers, they cook and sell food here.
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#citizenfoodsafety bathroom pics from a Belle Glade Fl truck stop, owner says he is to busy to deal with abuse of bathrooms by truck drivers, they cook and sell food here.
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I have a similar situation.

Note to self: Top one, teeth brushing. Bottom one, not so much. Follow up note: don’t try to find toothpaste in the dark.
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"What is in the sauce that is in the Big Mac?" (by McDonaldsCanada)
What's not in the Big Mac video? A Comark PDT300 (or equivalent). Would be nice to show folks the full experience.
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Ah, but what did the person who's job is to read the audits at the buyer do?
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Zirnstein said it is more than an additive. He calls it “an adulterant.”
Well, if you’re going to go in, you might as well go all in.
I was going to take Zirnstein to task for using the word “adulterant” since it’s got a very specific definition under FSIS statute that means the food is unsafe.
So I looked up the statute, and indeed, Section 601(m)(1) of the Federal Meat Inspection Act says that meat is “adulterated” if it “bears or contains any poisonous or deleterious substance which may render it injurious to health.”
Which really is a preposterous definition of lean finely textured beef.
Except it turns out this is but one definition of nine. Number eight is that meat is considered “adulterated”…
if any valuable constituent has been in whole or in part omitted or abstracted therefrom; or if any substance has been substituted, wholly or in part therefor; or if damage or inferiority has been concealed in any manner; or if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is
So, um, yep.
Well played, sir.
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This is about the only decent thing I've produced in the past month or so.
The first rule of podcasting: pick a good co-host
This situation is clearly to many cooks in the kitchen. Or maybe more realistically, too many elves in the kitchen — looking to build a widget , not a meal. Because they obviously don’t know what a meal looks like or that food goes into it. And they likely don’t even eat.
- Ben Chapman
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What individuals do with their raw meat in the privacy of their own homes is their own business: until it involves children. Or fairytales.
Awesome.
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