EPISODE · Aug 12, 2019 · 1H 51M
Food Safety Talk 189: Guerrilla Sous Vide Is A Go (Live from Renton Technical College)
from Food Safety Talk · host Ben Chapman
Washington State sponsored Retail HACCP ClassFDA Food Code | FDAMum (TV Series 2016– ) - IMDbMore than 25 Percent of Delivery Drivers Say They Taste Customer’s Food, Study FindsStudy reveals how people use food delivery apps | US FoodsNotes from the Field: Outbreak of Multidrug-Resistant Salmonella Infections Linked to Pork — Washington, 2015 | MMWRTainted Pork, Ill Consumers and an Investigation Thwarted - The New York TimesThe New York Times, the Porter Family and Salmonella I 4,[5],12:i- not being an Adulterant | Marler BlogHow to Roast a Pig: 20 Steps (with Pictures)Food Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkAssessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers. - PubMed - NCBICharity Food Donation Guidelines :: Washington State Department of HealthCaptain Canuck - WikipediaThe Comic Book Club of IthacaCelery powder - Wikipedia10K OTR Fresh Fish Bags (Oxygen Permeable) - Roll Stock Films & Vacuum Bags - Frontier PackagingSealed Air 10kFrontier Packing 10kRole of PackageType on Shelf- life of Fresh Crab MeatImport Alert 16-125Clostridium botulinum and Reduced Oxygen Packaged Refrigerated SeafoodsConservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods. - PubMed - NCBISurvival of Salmonella on Lemon and Lime Slices and Subsequent Transfer to Beverages - International Association for Food ProtectionIt’s now legal to sell home-cooked food — but there’s a catch - SFChronicle.comFLPC Releases Cottage Food Laws in the United States Report - Center For Health Law and Policy InnovationCottage Food Laws in the United StatesBothell, Washington - WikipediaThe Searzall by Booker and Dax Lab — KickstarterThe Hotel Room Gourmet - YouTube
What this episode covers
Don and Ben recorded a live show at Renton Technical College in Renton WA. Thanks to the Washington State Department of Health for the invite. The show starts with Don and Ben talking about getting into podcasting, goes to a discussion on beer kegs being stored in restrooms and then to some listener feedback on delivery service foods. The guys then talk about recent New York Times coverage of an outbreak of Salmonella linked to pork that occurred in WA in 2015. Listener questions go to curing, the safety of vacuum packaging seafood, lemonade stands and cottage food laws. There's an every popular playing of would you rather and the episode ends with the guys being introduced to hotel room sous vide and the Searzall.
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Food Safety Talk 189: Guerrilla Sous Vide Is A Go (Live from Renton Technical College)
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