Thoughts? The question was to identify the type of hazard
by SciKin
22 Comments
kroganwarlord
Nepal, Poland, American shootings, Mexico City gas station explosion…and this is the shit that is finally gonna get me to log off.
ravens-n-roses
Good protein i guess?
TheScoobyDoober
Technically right..? But so very wrong.
HolyDarkDeath
Lol, obviously, no problem, I’m more interested if FOH is going to charge properly for the extra protein.
neizekest
Eat.the.damn.cockroach!
HolyDarkDeath
I would have to say physical because you could choke on a gigantic roach. 👀🖕
bugz1452
This is extremely assumptive and a really bad question. Yeah you can eat cockroaches but this doesn’t look like a dish meant to have cockroaches. It looks like one fell in. Was the cockroach clean before falling in? Did it consume pesticides then die in the food? Was it ever even cooked or just brushed off into the dish? I guess if a bug or rat or whatever falls into food, if it’s cooked to a high enough temperature, fuck it, it’s still food safe!
postmodest
You’re never getting that _Snowpiercer_ Sous gig.
Suspicious-Steak9168
The cockroach appears to be smoking on something, and i believe that is a side of antifreeze. But sure, yeah, we’ll call it safe…
beekeeper04
Cockroaches can trigger shellfish allergies…
Frozenjudgement
“No sir the kitchen staff assure me they temp’d the roach at 74 degrees so it’s safe to eat”
rIceCream_King
I wanna hear about the dipping sauce there for that roach
Ae711
Ok in what fucking world is a hair or fingernail in food a physical hazard and a goddamn cockroach, which can cause allergic reactions aside from being a disgusting sign of a dirty kitchen, is not a hazard at all?
Also, by that logic you can cook moldy food to a “pathogen killing 74C” and be fine, nevermind the existence of aflatoxins, or botulism spores that survive boiling temperatures.
wemustburncarthage
They need to add E) Psychological
strawwwwwwwwberry
Looks like the creator of this quiz never got served cockroach fried rice. Someone should probably get to that.
ThrowRA020204
Lmaoo imagine telling this to a customer
ToreyCMoore
I loved the one I got “Why do we cook chicken to 165?” One of the answers was “Because it is chefs favorite number.”
IHaveNeverBeenOk
I guarantee the goal of this question is to get you to demonstrate whether you really understand the principles they want you to understand. If the thing was cooked correctly… You can serve it.
I can also see why some would say it’s a bad food safety question. As someone who has spent some time teaching, it can be surprisingly difficult to write good questions that test understanding and not just rote memorization. Whoever wrote this question wanted you to demonstrate an understanding of the principles. I don’t know if any cultures eat roaches, but plenty do eat insects.
I’m not taking a side here, but I do understand where the question author was coming from.
Yuukiko_
It’s technically not a hazard I suppose, but how am I supposed to know it was cooked to 74 and didnt just crawl in and die after the fact>
I_Hate_Leddit
Biological hazard because where there’s one, there’s a thousand others crawling all over and puking into the food supplies somewhere
I_am_ChivoBlanco
I’ve seen this question before, and got it wrong. I will always get it wrong. Don’t care if I know the “right” answer.
Skeletorfw
I mean… That’s sort of like saying botulism is not a biological danger because it produces a toxic chemical that can kill you. What a dumb question!
22 Comments
Nepal, Poland, American shootings, Mexico City gas station explosion…and this is the shit that is finally gonna get me to log off.
Good protein i guess?
Technically right..? But so very wrong.
Lol, obviously, no problem, I’m more interested if FOH is going to charge properly for the extra protein.
Eat.the.damn.cockroach!
I would have to say physical because you could choke on a gigantic roach. 👀🖕
This is extremely assumptive and a really bad question. Yeah you can eat cockroaches but this doesn’t look like a dish meant to have cockroaches. It looks like one fell in. Was the cockroach clean before falling in? Did it consume pesticides then die in the food? Was it ever even cooked or just brushed off into the dish? I guess if a bug or rat or whatever falls into food, if it’s cooked to a high enough temperature, fuck it, it’s still food safe!
You’re never getting that _Snowpiercer_ Sous gig.
The cockroach appears to be smoking on something, and i believe that is a side of antifreeze. But sure, yeah, we’ll call it safe…
Cockroaches can trigger shellfish allergies…
“No sir the kitchen staff assure me they temp’d the roach at 74 degrees so it’s safe to eat”
I wanna hear about the dipping sauce there for that roach
Ok in what fucking world is a hair or fingernail in food a physical hazard and a goddamn cockroach, which can cause allergic reactions aside from being a disgusting sign of a dirty kitchen, is not a hazard at all?
Also, by that logic you can cook moldy food to a “pathogen killing 74C” and be fine, nevermind the existence of aflatoxins, or botulism spores that survive boiling temperatures.
They need to add E) Psychological
Looks like the creator of this quiz never got served cockroach fried rice. Someone should probably get to that.
Lmaoo imagine telling this to a customer
I loved the one I got “Why do we cook chicken to 165?” One of the answers was “Because it is chefs favorite number.”
I guarantee the goal of this question is to get you to demonstrate whether you really understand the principles they want you to understand. If the thing was cooked correctly… You can serve it.
I can also see why some would say it’s a bad food safety question. As someone who has spent some time teaching, it can be surprisingly difficult to write good questions that test understanding and not just rote memorization. Whoever wrote this question wanted you to demonstrate an understanding of the principles. I don’t know if any cultures eat roaches, but plenty do eat insects.
I’m not taking a side here, but I do understand where the question author was coming from.
It’s technically not a hazard I suppose, but how am I supposed to know it was cooked to 74 and didnt just crawl in and die after the fact>
Biological hazard because where there’s one, there’s a thousand others crawling all over and puking into the food supplies somewhere
I’ve seen this question before, and got it wrong. I will always get it wrong. Don’t care if I know the “right” answer.
I mean… That’s sort of like saying botulism is not a biological danger because it produces a toxic chemical that can kill you. What a dumb question!