/ck/ - Food & Cooking

[Anonymous No.12180537]

I'm a food inspector ask me anything

[Anonymous No.12180550]

>>12180537
do you still eat the food you inspect after seeing what happens?

[Anonymous No.12180556]

bane?

[Anonymous No.12180607]

>>12180550
Yes. I've worked in slaughter and it ends up making me want meats ironically

[Anonymous No.12180665]

>>12180537
Is it gay if I let my gf peg me?

[Anonymous No.12180679]

>>12180665
Definitely yes.

[Anonymous No.12181382]

>>12180537
What's the NASTIEST shit you've ever seen while inspecting

[Anonymous No.12181397]

>>12180537
What'd you have to do to get your job?

[Anonymous No.12181410]

>>12181382
Probably the time I saw a cow liver with an abscess, hit it with my knife and lots of pus came out. Similar to pic

>>12181397
Applied like everyone else, but seriously i just worked my way through different food industry positions, moving up as i went.

[Anonymous No.12181416]

>>12180537
Has anyone ever tried to bribe you with a nice pack of tenderloins, sirloins, and ribeyes?

[Anonymous No.12181427]

>>12181416
Yes, not worth it though this is an amazing position. Years back 2 inspectors got bought off with about 500k in meats, they got busted though. I have lots of hidden "perks" from owners though.

[Anonymous No.12181442]

>>12181427
>hidden "perks" from owners
Like?

[Anonymous No.12181452]

>>12181442
Just depends on the owners really, and the people that work there. I get free meals all the time, from this older asian milf at one plant, for example

[Anonymous No.12181491]

>>12180537
how many penis jokes do you hear after you tell people your job?

[Anonymous No.12181506]

>>12181491
0

[Anonymous No.12182306]

>>12181506
Do you eat offal or only normie meats?

[Anonymous No.12182318]

>>12180537
Thank you for your service

[Anonymous No.12182352]

are tumors ok if you cook them

[Anonymous No.12182397]

>>12182318
Thank you

>>12182306
I haven't eaten many foods in that category but i deal with it every day.

[Anonymous No.12182402]

>>12182352
Most likely no but some cultures do crazy things with various normally inedible meats so that's a risk you'll have to take. Just cook to an internal temp of 165 that's the instant lethality of all major foodborne pathogens.

[Anonymous No.12182412]

>>12180537
A lot of normalboys say that food processing is very unsanitary and is trash and don't trust the modern packing plant. Is this accurate packerman?

[Anonymous No.12182420]

>>12182412
While I can't speak for every processing plant i will say almost all of the ones I inspect are very sanitary and kept in good repair. There are exceptions though. I always give the plant a hard time if their shit is all fucked up

[Anonymous No.12182422]

>>12180537
How many dicks can I suck before I have to say that I'm gay?

[Anonymous No.12182423]

>>12182420
Furthermore, are the sell by dates accurate or can you eat the food after?

[Anonymous No.12182433]

>>12182412
Maybe they read The Jungle and assumed it never made it past that point

[Anonymous No.12182439]

>>12182423
That's somewhat of a hard question to answer, see most of my establishments sell the products to places like grocery stores, who re package it and put their own labels on it typically. It also depends quite a lot on the intended use, fresh or frozen, shelf stable or not etc.

[Anonymous No.12182464]

>>12182402
thx

[Anonymous No.12183721]

>>12180537
Which is cleaner, the meat industry or the plant industry.

Seems like all the sickness reports end up linking to contaminated vegetable products

[Anonymous No.12183816]

>>12183721
Meat industry regulation wise for sure, don't know much about vegetable industry but you're right they end up getting contaminated very often.

>>12182464
yw

[Anonymous No.12183870]

>>12180537
What's the minimum bribe you will accept?

[Anonymous No.12183877]

>>12183870
Seconding this. Let me throw money at you to look the other way over this minor indiscretion that will surely be cleaned up the moment you're gone.

[Anonymous No.12183893]

What was the visit in Krusty Krab like?

[Anonymous No.12183929]

>>12182423
>>12182439
I work at a food pantry. We usually keep items past their expiration / sell by date because they're often good for days/months/years after the noted date. Its actually regulated by the state food bank initiative.

[Anonymous No.12184708]

>>12180607
>making me want meats ironically

I'm not sure what you mean

[Anonymous No.12184897]

>>12183870
>>12183877
Not really worth it to me to be honest

>>12184708
Well you would think seeing slaughter would make you not want meat right? It ends up beng the opposite for me as I end up seeing really nice cuts of meat ready to go essentially.

>>12183929
I'm not surprised

[Anonymous No.12184993]

You little fuck. You think you can walk into my restaurant and demand free food? I best hope your stomach is made out of iron, because one of these days an owner won't put up with your bullshit "health inspecting" to get free meals and poison you.

[Anonymous No.12185014]

>>12180537
what is the biggest food you have ever inspected?

[Anonymous No.12185124]

>>12184993
Good job on the reading comprehension, nigger.

[Anonymous No.12185163]

>>12180537
Is there any meat industry that tends to have more health offenses than others? Ex: poultry, pork, beef?

[Anonymous No.12185173]

>>12180556
the mosquito man

[Anonymous No.12185204]

>>12185163
It’s not by much, but there definitely are differences in the amount of health offenses based on the meat. Poultry, pork, beef in that order.

[Anonymous No.12185367]

>>12185204
Poultry being the highest? What are the typical offences you come across?

Also relating to this>>12182439
I have been wanting to look deeper into the quality of the meat sold at local grocery stores. More over would like to find out if the "organic" or "generic healthy term" meat grocery store chains sell under their label are worth the cost. Would you have any time advice on how I could look into that besides asking the meat department guy?

Also thanks for taking time to do this thread. It's really interesting.

[Anonymous No.12185382]

How many single moms touched my tendies before the customer?

[Anonymous No.12185383]

>>12180537
What restaurants are the worst regarding hygene/health aspects? Pizzerias? Sushi restaurants? Italian restaurants? Fast food restaurnts?

[Anonymous No.12185409]

>>12180537
>>12185383
this. come on OP, give us the horror stories. don't make us beg

[Anonymous No.12185497]

>>12185014
I'm not sure what you mean, like physical size and weight of a single food item? probably a side of beef that weighed over 1klbs.

>>12185163
Not that I've seen, more depends on the type of product they are making than species. Also this >>12185204 is not me

>>12185367
The labeling side of things gets very "mickey mouse" in the sense of what is and isn't, most of the meat you'll buy in a grocery store is gonna come from the same 5 plants give or take, but if you get into buying say pre marinated chicken, that may be a brand / company exclusive item you can only get at that store. Hope that made sense haha

>>12185382
More than you want to know ;)

>>12185383
>>12185409
I don't normally inspect retail food operations, but honestly use your common sense, if it feels sketch it probably is. Most retail food establishments are inspected like once a year vs every day like my plants, so take that for what it's worth.

[Anonymous No.12186779]

bump

[Anonymous No.12187860]

>>12180537
Do you eat the food even when it looks like it could cause a life threatening stomach ache afterwards?

[Anonymous No.12187865]

>>12180665
nah.
just dont let her bull fuck you.

[Anonymous No.12187866]

Would you like to inspect my meat?

[Anonymous No.12187868]

>>12180537
Protip:
OP is the black one in the pic....

[Anonymous No.12188173]

>>12180537
>Contractor
>Company does a lot of work in nearby city that's overrun with Hispanics
>Get service call for a Spanish only restaurant
>Get there
>None of the employees speak English, have to use Google translate to communicate
>English speaking property owner is the one who made the service call, he's off site
>Oh well, just start doing my work
>Get to their basement food storage
>See pic related

What do you think of barrel hog? Isn't he beautiful?

[Anonymous No.12188181]

>>12188173
in the brine by the shit pipe, nice

[Anonymous No.12188386]

>>12180537
Can you inspect DEEZ NUTS?

[Anonymous No.12188411]

>>12188173
Sleep tight piggy

[Anonymous No.12188417]

How do you get a job in this industry and what kind of pay can one expect? How many hours per day do you work?

[Anonymous No.12188919]

>>12182352
Fuck off Dagoth Ur

[Anonymous No.12188938]

>>12180537
How does a day of inspection go by ?

[Anonymous No.12188950]

>>12181452
pics of milf?

[Anonymous No.12188954]

>>12182422
7

[Anonymous No.12188973]

>>12188173
What happened to the restaurant afterwards ?

[Anonymous No.12189022]

>>12188386
Based Natu poster

[Anonymous No.12189055]

Do you need a degree in food science for this?

[Anonymous No.12189413]

>>12188386
underrated post

[Anonymous No.12189541]

>>12188973
I want to wait a bit longer before spreading that around locally too much so no one suspects my company of taking the photo. Afaik restaurant is still open

[Anonymous No.12189563]

>>12189541
>I want to wait a bit longer before spreading that around locally too much so no one suspects my company of taking the photo.
Oh my bad I thought you were a private contractor for health and safety like we have here.
Yeah of course I can understand why you woudln't want to divulge that.

[Anonymous No.12189567]

>>12180537
number 15?

[Anonymous No.12189752]

>>12180537
What's the most amount of money you've cost a company in a day by finding food that was not up to standards?

[Anonymous No.12190316]

>>12187860
Yes, it's a risk i take.

>>12188173
Retail operations can be quite disgusting sometimes.

>>12188417
I worked my way through various food industry positions in the last few years, i'm in my early 20's and I don't have a degree. Pay can vary depending on agency. I work a consistent 4 hour week no overtime ever, have over a month of vacation in my first year as well.

>>12188938
usually pretty easy, occasionally i'll notice something bad and write them up.

>>12188950
No lol

>>12189055
No, I don't even have an associates.

>>12189752
Probably 10k or so. Found a decent amount of product that was not held at temp so that was an issue, they chose to condemn it.

>>12189567
?

[Anonymous No.12190421]

>>12190316
What can you tell us about the Burger King foot lettuce Anon?

[Anonymous No.12191957]

Bump

[Anonymous No.12191991]

>>12180537
Are you the asshole that allows bone fragments in beef patties?

[Anonymous No.12192114]

>>12188954
Dropped a digit, there. It's 37. 37 dicks.

[Anonymous No.12192908]

Based food industry anon. I work in industry too, but mainly fresh produce/aseptic processing.

To answer the food safety question in meat vs plants, OP is right that meats are more heavily regulated. But the reason you see more outbreaks in produce vs meat is that produce is usually eaten fresh. Without a cooking step prior to eating, you've got that much higher risk of coming in contact with pathogens. Additionally, produce is grown close to the ground, covered in shit. Manufacturers do typically wash produce before shipping it out, but you can't count on that being foolproof. Washing produce at home helps.

Culturally, too, we've been warned our whole lives that meat needs to be cooked thoroughly to be safe and safe cooking temp labels are on all meats. This is good, but it just draws attention away from the fact that produce is a source of foodborne illness too. When it comes to something like lettuce or melons (both have a history of outbreaks), I think consumers let their guards down.

[Anonymous No.12193199]

>>12180537
i've eaten raw carnivore for the last 6 months, a lot of raw beef, fish, chicken, eggs, raw milk and cheese. never gotten sick in any way. i'm also an in touch with people online who've been eating like this, some for years, never gotten sick. the ppl at both farms i buy raw milk from say they've been drinking it for 20+ years, never listeria, never nothing.

have you ever considered the possibility the whole pathogen meme is rooted in a flawed understanding of disease and human health? or outright Freemasonic deception? how do you explain that nobody who eats raw meat regularly gets sick?

i also make high meat, meaning you put meat in a jar and let it rot for a few months, then down it. pic related, it's months old liver. i've eaten kilos of it. if the bacteria meme is real why does nobody who eats high meat get sick? why does it taste so good?

[Anonymous No.12193231]

>>12193199
*dies*

[Anonymous No.12193586]

>>12193199
Enjoy your imminent botulism.

[Anonymous No.12193810]

>>12180537

How eggs are inspected? In my egg box it says they're inspected but what do they actually do?

[Anonymous No.12194368]

Do rabbis/imams who make sure shit is kosher/halal actually do anything or do they just collect a paycheck?
I really think eliminating them would improve slaughterhouse bottom lines.

[Anonymous No.12194407]

>>12184897
what do the pigs and cows look like when slaughtered?

[Anonymous No.12194418]

>>12180537
What do you think about the push by the current corporate sycophants in power to eliminate govt. inspectors and have the food industries "inspect" themselves? Seems to me we're setting ourselves up for the horrors documented in "The Jungle," by Upton Sinclair.

[Anonymous No.12194598]

>>12190421
Looks rough

>>12191991
Haha yeah

>>12192908
You got it mang

>>12193199
this is kinda a long thing to explain, essentially it comes down to luck as far as pathogen growth is concerned. Slaughter is the most critical step when producing meats, when it comes to evisceration if the stomach is pierced the contents well end up on the carcass and while it can be trimmed off it's best to never let that happen anyhow. tl;dr you're getting lucky but your luck will eventually run out if you get a piece of meat that hasn't had some sort of intervention applied. also what >>12193586 said, c. botulinum can develop with jarred items

>>12193810
I only deal with meats but egg product inspection is similar

>>12194368
Yes, if a slaughter plant wants halal or kosher certification they have to take certain steps in order to do that, and the person actually doing the slaughter part (no captive bolt stunning only a knife directly to the throat) has to be approved by the jews / muslims.

>>12194407
Sometimes they kick a lot, but then they die pretty much. Goats are the worst as they scream like crazy

>>12194418
Big slaughter and meat plants will do most anything to keep the line running, 30 secs of downtime can be upwards of 5k out of their pocket. As long as the plant is regulated by the USDA well enough it could work out ok i suppose, like NPIS

[Anonymous No.12194980]

>>12194598
>tl;dr you're getting lucky but your luck will eventually run out

i mean yeah i've gotten food poisonings etc from cooked meats too before, so yes eventually i'll probably go through something. but me and others i know have eaten a ton of raw meat and high meat for years and never gotten sick once which, even given the small sample of people, if we assume that raw meat is something so dangerous, does not compute to me. thanks for the response but really weak explanation imo.

how do you explain the fact that older meat (beef especially) tastes way better than fresh? there's been more time for bacteria to develop, and assuming that makes it dangerous for us to it, it tasting good to our tastebuds when it's older, makes no biological sense. how do you explain this? how do you explain that two-month old high meat, full of all kinds of BAD bacteria, tastes really good? makes no sense in the pathogen worldview.

[Anonymous No.12195048]

>>12194980
Like I said to really explain it it would take a lot so you'll just have to live with it. It's such a huge can of worms argument i'd have to explain everything from the plant the animal the sanitation the processing the age whether or not the animal was on anti biotics or not etc the list goes on.

As far as age and meat goes I assume you mean aged meats rather than the age of the animal when it was slaughtered. As beef in particular ages natural enzymes and molds break down the muscle making it more tender but also changing the taste. The pathogens of concern that would be of concern over a long time would be c. perfringens and c. botulinum, everything else would be destroyed by the cooking process. Perfringens will not grow above normal refrigeration temperatures so that's not an issue as long as the meat is kept refrigerated. Those are the pathogens that will make you ill and can possibly kill your or at least hospitalize you. As far as the mold and stuff like that those are not exclusive to meat those types of mold would appear on bread cheese whatever given enough time if it's not too acidic and or cured. But just because it tastes good to you doesn't make it appropriate, but you do what you like as long as you're not subjecting others to it.

[Anonymous No.12195104]

>>12194418
no op, but when has any government giving up oversight and letting the companies do it themselves ever lead to a better result for consumers? never.

[Anonymous No.12195114]

>>12180537

Did you ever cum in the meat?

[Anonymous No.12195223]

>>12195048
>Like I said to really explain it it would take a lot so you'll just have to live with it. It's such a huge can of worms argument i'd have to explain everything from the plant the animal the sanitation the processing the age whether or not the animal was on anti biotics or not etc the list goes on.

that's cool and interesting but it's not relevant to what i'm asking, no amount of information on the mechanics of what happens during all steps of animal agriculture and slaughtering, even if you take it down to a molecular level, even if it's all true, can make it not illogical in the pathogen worldview that some people eat raw meat of various ages all the time and not get sick. do you get it? you can of course keep calling "it's all good luck", to me it's a weak explanation.

>As far as age and meat goes I assume you mean aged meats rather than the age of the animal when it was slaughtered. As beef in particular ages natural enzymes and molds break down the muscle making it more tender but also changing the taste.

sure, i think that's what goes on too. but again it's just mechanistic info, not relevant. how do you explain, in terms of evolution and our senses being shaped by gorillion years of NS, why it tastes good to us? why would it something that is awful and dangerous, taste good to us? do you get it?

>But just because it tastes good to you doesn't make it appropriate,
sure, a singular example could not be judged with 100% confidence like that, our environments change etc. but look at the big picture, you get one kilo of nice beef from the butcher, eat it right away it tastes chewy and not great. you let it sit for a week in your fridge and it's a lot more tender and tastes better. two weeks, even better. everyone knows this. 1-2 more weeks it will start to smell different (not bad) and tastes even better and more tender. it will literally just keep tasting better. how do you marry this fact, evolution and the pathogen worldview? it's not consistent

[Anonymous No.12195422]

>>12195223
You missed the point, the pathogens we are concerned about will not develop under refrigeration. As far as taste goes that's literally personal preference and your argument could be applied to anything, cigarettes, alcohol etc. I'm talking about the safety aspect of it which you seem to be missing, as far as i could tell you were asking as to why you haven't been sick, i concluded it's mostly luck and good handling on the part of anyone who's handled that product prior to you purchasing it. People do things that are bad for themselves all the time and you're questioning meat that's sat around for a month

[Anonymous No.12195426]

>>12180556

[Anonymous No.12195436]

>>12195223
Not op, and while I'm still going to explain some of your questions, you being utterly off your rocker might mean it could go over your head.
>Taste
Taste is a representation of your body looking for certain chemicals that it uses as fuel. An oversimplification, yes, but for this point it'll do. One of the main steps in humans' development was the application of processing food (cooking/fermenting/etc) so that the "energy" compounds we need are more readily available when we digest them. The taste you are describing when you talk about putrefying meat is a side effect of that. There ARE bacteria in the meat you're eating and not all of them are harmful. But they have been growing on and breaking down that meat. Your tongue tastes the "predigested" compounds and reacts positively. However, just because it tastes good doesn't mean you're eating a veritible biofilm of bacteria.
>"I never got sick"
This is literally the same thought process behind antivaxxers, but I'll illustrate it another way. Imagine bacteria and viruses like the entire population of spiders. Almost everyone in the thread has probably been bitten by a spider and hasn't suffered I'll effects; that's the stand in for consuming food with lots of bacteria. However, just because one spider isn't venomous doesn't mean that all are. I would not climb under my house (adjacent to the woods in black widow and recluse territory) naked just because I have been bitten numerous times by spiders with no I'll effects. This is what you are doing. If i were to take the stats of total spider bites vs lethal spider bites, the lethal bites would be infinitesimally smaller than the other. It's like playing Russian roulette with a million chambered revolver. You can keep playing or you can put down the fucking gun.

Also, have you considered that the people who have been sickened by eating a raw meat diet might have left the community and thus, are no longer able to tell you you're being retarded?

[Anonymous No.12195449]

>>12188173
oink oink

[Anonymous No.12195596]

>>12195436
Thanks for a second opinion, you had more patience than me lol

[Anonymous No.12195608]

>>12180537
How much wood would a woodchuck chuck if a woodchuck could chuck wood?

[Anonymous No.12195801]

>>12195596
It won't matter in the end though, he'll either ghost the thread because he saw something he didn't like or say we're lying.
Rotten meat anon, I know I'm being harsh on you, but you can't keep clinging on to these wonky ideas. If you're a schizo, please take your medicine; it helps