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In Reply to: Re: reuse mainade? posted by Mark on July 01, 2011 at 21:46:46:
While continued cooking "should" or "may" kill off any bacteria why chance it especially when serving to the public? Miss the temps by just a little and you could have some real serious sick or dead people.
Personally I look at this as a cook who either has little regard for others or is so comfortable with cutting health and safety corners that boiling it or making extra is not even a thought even at the risk of the public.
The question that pops up first in my mind is "if someone is willing to cut corners on this important item what else are they doing or not doing?"
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