Food Safety Issues/Expert Profile

Average Ratings

• Knowledgeability 9.84
• Clarity of Response 9.74
• Timeliness 9.90
• Politeness 9.97

• Number of Questions (in Past 24 Hours) 0
• Max Questions to be Asked (in 24 Hour Period) 2
• Total Questions (since joining AllExperts) 353
• Volunteer Since 2007-08-13
• Prestige Points 3240

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    T = Timeliness    P = Politeness

User	Date	K	C	T	P	Comments
Susan	09/15/09	10	10	10	10	Thank you so much. You've alleviated my .....
Nancy	07/16/09	10	10	10	10	Thank you so much! Your answer was .....
Mike	07/16/09	10	10	10	10	Thanks for a prompt reply Chris! Appreciate .....
Nancy	06/04/09	10	10	10	10
sandy	04/02/09	10	10	10	10	thANK YOU

Recent Answers from Chris Manley

2009-10-02 frozen chili:

Food should not be used if the food temperature is allowed to remain above 41 degrees for more than 4 hours. Without knowing temperatures it is difficult to say, however with a container frozen solid

2009-09-15 Grilling beef kabobs 2 days after making:

If raw meat comes in contact with the vegetables cooking should destroy any bacteria present. If both types are thoroughly cooked to the correct internal temperature, 165 for chicken and 145 for whole

2009-06-20 cooking and storing in the same container:

In most cases yes, however, some acidic foods (tomato sauce included) can react with metal pans and cause leaching into the food. Galvanized metal, some enamelware, and aluminum cookware can leach into

2009-06-04 Condiment storage & use:

If the packets require refrigeration, and are received refrigerated, they should not be reused once they are taken out of refrigeration. If the packets do not require refrigeration, ketchup, mustard,

2009-06-03 raw chicken:

The answer depends on the temperature that the food is cooked to. Chicken must be cooked to a temperature of 165 degrees to be considered safe, while beef steak can be cooked as low as 135 degrees and