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How do you define expiration date in your work place?

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foodsafetyboy

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Posted 27 December 2012 - 05:33 AM

Just would like to throw in a thought for the group.

How do you define expiration date in your work place?
Scenario:
Suppose there is a chilled meat item that is going to expire today, are you still going to let your chefs cook the item for same day service? or cooked complex process?
and why?

Regards



Tony-C

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Posted 10 January 2013 - 01:58 PM

Just would like to throw in a thought for the group.

How do you define expiration date in your work place?
Scenario:
Suppose there is a chilled meat item that is going to expire today, are you still going to let your chefs cook the item for same day service? or cooked complex process?
and why?

Regards


Let's assume the meat is from a reputable source, has been stored at the correct temperature, smells and looks okay and is then cooked what is the issue?


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Barrie@RJT

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Posted 16 January 2013 - 10:08 AM

I'd be happy for such use.

.....but beware using 'looks and smells ok' as a control for foodborne organisms - even the basic food hygiene courses emphasise that food poisoning organisms do not adversely affect appearance, taste or smell.......



Tony-C

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Posted 16 January 2013 - 02:18 PM

I'd be happy for such use.

.....but beware using 'looks and smells ok' as a control for foodborne organisms - even the basic food hygiene courses emphasise that food poisoning organisms do not adversely affect appearance, taste or smell.......


Not suggesting look or smell detects Salmonella E.coli etc. (The item is being cooked).

Just common sense really, by look/smell you can see if something looks in a reasonable condition, you wouldn't want your chef cooking something that was mouldy would you ?


jdwaldrep

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Posted 16 January 2013 - 02:53 PM

Along the same lines of defining an expiration date, do you find it better to display a "use by" date or a "use through" date?





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