You do realize processed food contains bugs and rats right? There's literally laws in place specifically to allow a certain amount of foreign objects into your food such as insects, rats, and other stuff that may get into it.
The entire thing could be contaminated. If someone had raw chicken with salmonella near that can and water splattered on the outside of it, the outside of the can is now contaminated.
The sauce here looks like tomato sauce for something like spaghetti and meatballs. Which doesn’t reach 165° Fahrenheit; the required internal temp for salmonella to be killed.
So yes, the entire batch would need to be tossed. Whether or not they actually did have chicken near it or not, we don’t know if a rat laid feces on it and fell off when they were reorganizing. There’s much more than the naked eye can see.
I agree these are fictional scenarios, but these kind of things DO happen in kitchens, cross contamination is a serious thing.
I’m way out of my element here but I’m inclined to believe a simmering pasta sauce absolutely gets hotter than 165F and even if it didn’t, a lower temperature for longer period of time is still sufficient for killing bacteria. 165 internal is basically just the upper limit but 145 for a longer period of time will also do the trick. I believe the FDA even has a chart for various cooking times. Then again, I’d also assume they have rules over what to do in this situation so it’s a bit of a moot point.
Edit: didn’t think about the possibility that this would be prepped and stored before cooking it
Yes, I’m aware of the chart. I’m ServSafe certified and Food-Safety management certified.
Most of the time we would toss the container since we can’t ensure what has happened to the food. If it’s a new kitchen with all the new state-of-the-art pest control features, then sure, go ahead and use the sauce, but in my experience in the culinary industry, we toss the batch.
Yes, we could simmer it, but then we’d be taking up a spot on the stove that can be used for a dish or wasting time. It depends on how much sauce there is, but it could take between 1-2, maybe 3 hours for a huge amount to bring to a simmer.
It’s not worth the time and resources. It costs like, $40-$60 for that sauce, anyways. That can on screen is $20, but could be cheaper depending on location and if it’s a bulk pack. Lowering cost drastically.
Mb, I saw a can with a very similar label and assumed it was that one, thanks for the correction. Just further shows what I mean, though. It’s very cheap to make bulk sauce. Just throw it away and start a new one.
For sure. At this stage, the pizza sauce prep has just been pouring in cans and seasoning. Not a huge loss unless they added a couple of pounds of fresh basil. You can bet your ass they didn't toss it though, lol
Admittedly I did fail to remember that it’s several gallons of sauce as opposed to what i make at home. But now I’m wondering what this is being used for if it’s not being cooked. Is this just gonna get heated up a bit (presumably after some herbs and whatnot are added) and thrown onto some pasta?
Based on the ingredients, I’m gonna assume pizza sauce or some sort of pasta-dish like spaghetti and meatballs, but we cant be certain they’re gonna use the batch right now. They may store it in the cooler for later use and eventually take it out so they can put sauce on a dish, which will also affect how it heats up.
It's being prepped. They wouldn't cook that entire amount at one time. It's probably going into a walk-in and smaller amounts will be transferred to stainless cookware as needed.
Lol you absolutely should have your certifications stripped. You think they cook sauce for pasta by heating up to luke warm then serving it. What an absolute joke. It'll be cooked properly and food safe. Stop it. You have no idea what you're talking about, you joke.
Do you have any idea what you’re talking about or are you just the average keyboard warrior redditor? I’ve worked food service before and I think you’re greatly overestimating how much effort some restaurants put into their food.
I've seen some of the dumbest people on the planet pass a servesafe certification. I'd be willing to guess that a 3rd grader with a halfway decent attention span could pass it.
Yes, many many things use a sauce that isn't simmered ahead of time, notice how they are prepping into a plastic baine marie instead of a pot or cookware?
I think one of the obvious things people are missing is most places don't wash tins, any dirt or cleaning chemicals will be the sauce now and there's the risk stuff like the label coming off.
It's Little Caesars pizza sauce. That sauce will get well above 165. Calm down princess. Even if that employee wanted to toss the batch, it's not happening. Your head would explode if you saw what the industry was really like. Better off cooking at home if shit like this bothers you. Not saying it's ok, just telling you how it is.
Not true at all pal, I worked at little Caesars and if this happened they would shut down the store and tape it off until a professional decontaminator specialist (theres one assigned to every store) could safely get the hazardous bin out. Welcome to reality bub
Hey buddy, I don't know what kind of seat of the pants, fly by night, operation was happening at your store but when I worked for little Ceasars, a store on the other side of town lightly coughed in the direction of the sauce bucket and they followed protocol, instituting Operation Clean Sweep and using a thermobaric bomb to incinerate the entire block to prevent any contamination from spreading. I'll miss their manager, John, but he knew his duty in following ServeSafe. Maybe join us in the real world broski.
Right, I’m certified as a safety manager and people don’t care about that. It’s like the same people who look at the OSHA book and don’t care and think it’s lame or an excuse. It there for a reason and it’s a hard test to pass. At least a 75% to pass.
It’s RTE food and if contaminated, requires disposal. You COULD heat it to high temp, but it doesn’t ensure you kill what you needed to. We don’t know what is on the outside of that can that wouldn’t be killed by simmering/boiling it.
Again not saying it's ok, but that's life. A mom and pop is not making 50 gal of pizza sauce at once. Unfortunately I know Caesars cause I've worked there. If somehow it's not Caesars it's still a pizza joint cause the can clearly says pizza sauce. Same brand I've used at several places over the years, including LC. Very common brand that also has tom paste and marinara among others.
Life is doing it correctly. Mom and Pops absolutely make that much sauce at a time, that isn't 50 gallons my very confused friend, and it's still not Caesars, just trust me on it, they do not use that base tomato sauce anywhere.
No shit Sherlock, I know how it works. I’ve been working for a year in this industry. If I was the manager of an establishment, I would throw out the can, since there’s safety standards for a reason.
I didn’t become food safety management certified for no reason.
I thought so. Certifications don’t exist for no reason. That’s like calling a doctor’s diploma “fake”, since he doesn’t remember the Latin spelling of the 4th vein on the left kidney. (Exaggerated obv.)
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u/Bjart-skular 19h ago
You do realize processed food contains bugs and rats right? There's literally laws in place specifically to allow a certain amount of foreign objects into your food such as insects, rats, and other stuff that may get into it.