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From: lauran@reed.UUCP (Laura Nepveu)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Plastic Milk
Message-ID: <2517@reed.UUCP>
Date: Sun, 16-Feb-86 17:00:50 EST
Article-I.D.: reed.2517
Posted: Sun Feb 16 17:00:50 1986
Date-Received: Mon, 17-Feb-86 00:18:49 EST
References: <3895@glacier.ARPA> <1217@dual.UUCP>
Reply-To: lauran@reed.UUCP (Laura Nepveu)
Distribution: na
Organization: Reed College, Portland, Oregon
Lines: 24

>Second, I have a lot of difficulty believing (1) that a pitcher of the real
>thing will remain full all day, long enough to raise the concern of spoilage
>(i.e., within an hour or two, three at the most, it's going to have to be
>refilled, and it doesn't seem too difficult to keep the large container from
>which the refills come in the fridge--when I get a refill in the pitcher at
>my table, it always seems to arrive cold); and (2) that there is a risk of
>spoilage in just one day, even if it *were* to remain there the whole time.
>Unless it's 90 degrees in the room, it's gonna take longer than a few hours to
>turn it to cheese.
>
This is not the problem.  The health codes for the county I
worked in required that ANY food that was to be served to
customers that had been cooked or was liable to spoil (e. g.
milk or cream) not be allowed to sit at room temperature for
more than 1 and 1/2 hours.  They have come to that decision on
the basis of how much time it takes bacteria such as salmonella
and other nasties to grow.  It doesn't have to be cheese to make
you sick.  If it does sit out that long it must be discarded.
This can get very expensive for the small restaurant owner.

Laura


>     Helen Anne