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A Food Service Worker Gives Helpful Advice On How Not To Poison Yourself At Home

A lot more people are cooking at home right now than ever before, what will restaurants closing and switching to delivery only. Folks are stocking up on essential supplies, filling the pantries with grains, beans, and other items that will last a long time on the shelf. But do they know how to cook any of this stuff? Hard to say.

Not everyone has been taught to cook. Not everyone has the sense to take the plastic off something before putting it in the oven. This is the world we live in.

Someone named Dylan Morrison is trying to educate the populace on food safety and health in the kitchen having worked in the industry for a long time, or so he says. With that experience comes lots of wild stories of customers who don’t seem to know which part of a chicken is the butt.

He offered to share some of his wildest stories if folks would read through this advice on how to know if you’re about to give yourself food poisoning during an epidemic. It’s honestly worth the read even without that promise, but I’ve included the juicy stories,too:

Naturally, wash your hands is point one:

Then, get familiar with what temperatures are safe for cooking what and what can sit out for how long:

But how can you really tell when things go off? Even if you’ve dated the item and think it’s in the right time frame for consumption, there are ways to check:

Remember that canned stuff can also be bad to eat if it’s been dented or otherwise messed up:

That’s a lot of info and much of it was unpleasant because it might mean changing cooking and eating habits. Well, everything else is changing, so why not make BETTER habits!

And as your reward, here are those wild stories:

Plus one more update on ground beef:

Thank you for your service, sir.

More helpful Twitter threads in our time of need: