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I am actually surprised it was the pork since the chicken was so undercooked. Even so, I did not feel too well after eating some of that (the non-pink parts of the chicken) on Sunday. I didn't get food posioning, but it just didn't agree with me.
The most likely reasons are that the pork was undercooked. I think they should look for a different fundraiser next year. Do they not have to get a permit and training from the health dept like they do in NC before something like this?
I rarely support events like this (church bbq's, chili sales, etc, because I have no idea who cooked what. At least restaurants have some accountability).
.....so what are you saying???..your not going to eat at the Italian Festival at the church this year????
Quote:
Originally Posted by groove1
I am actually surprised it was the pork since the chicken was so undercooked. Even so, I did not feel too well after eating some of that (the non-pink parts of the chicken) on Sunday. I didn't get food posioning, but it just didn't agree with me.
The most likely reasons are that the pork was undercooked. I think they should look for a different fundraiser next year. Do they not have to get a permit and training from the health dept like they do in NC before something like this?
I rarely support events like this (church bbq's, chili sales, etc, because I have no idea who cooked what. At least restaurants have some accountability).
So, yes I will eat here. The church has the health department checking on them every so often and making sure they are following guidelines (which they apparently are).
So, yes I will eat here. The church has the health department checking on them every so often and making sure they are following guidelines (which they apparently are).
I couldn't get your link to come up...but I did end up finding it.
So while their kitchen at the church has a high rating....does not mean that...that also covers any fundraising events they do as well (like the Italian Festival)? I am sure I am not asking this question the right way...and don't want to come off like I am attacking the Italian Festival....as I have every intention of going to the festival and eating....(ALOT)!!...but just wondering...if you are really any safer there...than what happened at the TCVFD fundraiser?
The people preparing the food at the church prepare food often; they are cafeteria workers. It's what they do and it's regulated. They have the equipment and resources in the church kitchen to store and prepare foods properly. The people making the bbq at the TCVFD fundraiser are not trained in food safety. While I have the utmost respect and admiration for firefighters and rescue workers ( I am CPR/AED/First aid certified myself), they are not trained in foodsafety, such as what temperature to store phf (potentially hazardous foods) and to what temperature different phf's should be cooked. Also, the food was not kept at a consistent temperature (which is 140 degrees) after it was cooked in order to prevent bacteria from growing. If the chicken was pink and the pork made 50 people ill and put 3 in the hospital, they are doing more than one thing wrong. Food safety is an area I am quite familiar with, and though I am not ServSafe certified, I have taken many food safety classes through the company I work for (we require all of our chefs to be ServSafe certified).
Here is some good info regarding cooking for groups:
Once food is cooked or reheated, it should be held hot, at or
above 140 °F. Food may be held in oven or on serving line in
heated chafing dishes, or on preheated steam tables, warming
trays, and/or slow cookers. Always keep hot food hot.
You can add us to the toll. My wife got it pretty bad, and I got off a little easier. We both had the pork. Until I saw others who had posted, we wrote it off to flu or something. The timing matches up too well with the BBQ...
Maybe Danny should change his mind about the local non-profit organizations serving food at SpringFest (unless of course they are licensed as a food vendor).
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