EPISODE · Jan 26, 2022 · 1H 36M
Food Safety Talk 254: Bridge-Tunnel-Bridge-Tunnel
from Food Safety Talk · host Ben Chapman
Accidental Tech PodcastCasey Liss (@caseyliss) / TwitterLiss is MoreFood Safety Talk 251: Too Many Brooms — Food Safety TalkTaco Bell Power Bowl: What To Know Before OrderingIAFP Annual Meeting - International Association for Food ProtectionAssessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers | Journal of Food ProtectionVirginia TechTop of The StairsLaura K. Strawn | Food Science & Technology | Virginia TechCape Charles, Virginia - Official WebsiteSalted Butter | Kerrygold USAButter with Olive Oil and Sea Salt | Land O’LakesPottery: How to use a FRENCH BUTTER dish. With Captions. - YouTube41: Butter at Room Temperature — Risky or Not?Amazon.com | Butter Boat, French Butter Dish with Water, Porcelain - Fresh Soft Butter without Refrigeration, White - Better Butter & Beyond: Butter DishesFrench Butter Dish Frequently Asked Questions156. Trunk Pizza — Risky or Not?Water Activity (aw) in Foods | FDA216. Cockroach Footprints on Packaging Cleaned With Soap — Risky or Not?Health Department Inspection Criteria More Likely To Be Associated with Outbreak Restaurants in Minnesota | Journal of Food ProtectionAs clean as they look? Food hygiene inspection scores, microbiological contamination, and foodborne illness - ScienceDirectMy Health Department - Richmond City Health DistrictCracker Barrel ordered to pay man $4 million after accidental poisoning :: WRAL.comQuantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants† | Journal of Food ProtectionDon Schaffner 🦠 on Twitter: “Unless you are living under a rock or have already perished from COVID-19, you’ve likely seen a YouTube video making the rounds where a medical doctor (wearing scrubs!) purports to give COVID-19 advice. (1/33)” / TwitterThermapen Mk4 Instant-read Thermometer for meat & moreWaterproof Pocket Digital Thermometer PDT300 from ComarkZZQ } TEXAS CRAFT BARBEQUE
What this episode covers
Don and Ben are joined by a special and initially secret guest, Internet friend Casey Liss. After an always entertaining 20 questions (which makes Ben uncomfortable every time) the three talk about a bunch of food safety topics that Casey has been thinking about. The conversation ranges from risks at quick service restaurants, ordering hamburgers, butter at room temperature, leftover pizza and what each of them looks for when assessing the safety of a restaurant. After a deep dive on a bunch of Richmond area restaurant inspection reports, the discussion shifts to chicken washing to thermometers to BBQ.
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Food Safety Talk 254: Bridge-Tunnel-Bridge-Tunnel
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