cofo
25-09-17, 22:55
so, i have a food safety fear, and it's been progressing over the years, slowly but surely. I throw food out if i have any doubt about it's safety.
but my main problem is that i don't trust my fridge! (haha). i have a thermometer in there, which helps some, but also, makes me kinda crazy.
my fridge is only 4 years old, so i have no real reason not to trust it. except that sometimes the thermometer shows it above the safe zone...even if it hasn't been opened in a while, but then i'll recheck it like 15 mins later, and it's fine. i've done some reading on fridges, and the temps do fluctuate, it's not consistent, as the fan turns on and off. also, the thermometer will be more sensitive then the food, since the food will stay cold enough even if the thermometer reads 42 briefly, the food isn't necessarily 42. right?
this is starting to spill over in other ways too.
for example....today i cooked a meatloaf. i was cooking it early and going to refridgerate it for my son to heat up tonight for dinner, since i won't be home.
i cooked it, cut it in half and let it cool for about 20 mins on the counter. i then put it in a tupperware and put it in the fridge, strategically placing it in what i feel is the coldest section of the fridge. about an 1 1/2 hours later, i got it out and it was not cold. it wasn't warm anymore, but it wasn't cold. so, to me, that means that it has been in the unsafe zone of 40-140 for 2 hours, so i don't want him to eat it.
i am mad that my fridge didn't get it to 40 or below quicker than that.
am i crazy :) don't answer that :yahoo:
but my main problem is that i don't trust my fridge! (haha). i have a thermometer in there, which helps some, but also, makes me kinda crazy.
my fridge is only 4 years old, so i have no real reason not to trust it. except that sometimes the thermometer shows it above the safe zone...even if it hasn't been opened in a while, but then i'll recheck it like 15 mins later, and it's fine. i've done some reading on fridges, and the temps do fluctuate, it's not consistent, as the fan turns on and off. also, the thermometer will be more sensitive then the food, since the food will stay cold enough even if the thermometer reads 42 briefly, the food isn't necessarily 42. right?
this is starting to spill over in other ways too.
for example....today i cooked a meatloaf. i was cooking it early and going to refridgerate it for my son to heat up tonight for dinner, since i won't be home.
i cooked it, cut it in half and let it cool for about 20 mins on the counter. i then put it in a tupperware and put it in the fridge, strategically placing it in what i feel is the coldest section of the fridge. about an 1 1/2 hours later, i got it out and it was not cold. it wasn't warm anymore, but it wasn't cold. so, to me, that means that it has been in the unsafe zone of 40-140 for 2 hours, so i don't want him to eat it.
i am mad that my fridge didn't get it to 40 or below quicker than that.
am i crazy :) don't answer that :yahoo: