I picked up some rolls from the Walmart bakery today. I didn't notice until after I ate one that there was a small tear in the bag. The sticker says it was packaged today so I'm trying not to panic too much.

How fucked am I?

I just got back from a three month trip only to find that no one had touched the candy I made before I left. The recipe said the toffee should be stored in the fridge for up to two weeks. I don’t remember exactly when I made it, only that the two week date had most likely passed before I left, so it was already starting to get soft. It is more soft now but still tastes fine. The coloring is completely normal. The only thing that seems off is that some pieces keep sticking to the wax paper I’ve been using to separate them. Should I keep eating it? Thank you!

I froze some bagels last night that came in a plastic #4 LDPE bag. Should it still be safe to eat?

We're making a dessert tomorrow night that requires medjool dates tomorrow night, and someone pitted and chopped them up tonight. They have them sitting in a plastic bag in the cupboard. Is this safe?

Had pasteurized cheese delivered, and it sat in a vacuum sealed package with ice packs around it for 3 hours 15 min before I put it in the fridge. It’s about 88° outside. It felt room temp and the ice bags were melted. Is this still safe to eat?

Hey, I see a lot of different answers on Google, but basically I made broth on the 12th (Sunday) and I want to put it in the freezer today, Saturday (18th) - would it be safe still? It doesn’t smell bad or anything. Would I need to boil it or something first? Thanks. I don’t want to risk anything but it’s a large batch and I’ve been sick this week so I didn’t think to freeze it sooner.

so i usually get my mayo everywhere bc it’s hard to get out of the jar without a knife or a spoon (lazy uni student). this means the jar is covered in yellow crusty bits. i made a sandwich and was about to sit and eat it after getting some of the yellow bits in the sandwich. i’ve now stopped as i’m worried about it making me ill. is this a possibility??

I work at a Chicken factory, and I see the USDA workers come through all the time and inspect while I work. Normally it's just business as usual, it's already understood that they get preferential treatment, when it comes to parking spots, supervisors buy them lunch, take them out and other things, seems unethical but okay. But the other day I saw a Supervisor at my factory hand a folded stack of cash to the USDA supervisor, in a secretive manner as they both tried to go unnoticed. If it was just handed over in a normal way, instead of trying to hide it, I wouldn't have thought twice, that maybe one owed the other money, but this was clearly intentional sneaking money into the others hands.

In most cases, I wouldn't care. But being that this involves food that is shipped to millions of people, and there already is an epidemic of bad things happening health wise to a lot of people in the United States, I do actually care. Because the USDA is supposed to protect against that, and if there are people taking bribes, then that trust (that is barely there at all) is violated.

I made this post because I want to know who I can report this to, to make sure that there is an investigation.

Thank you for reading my long post. I didn't know where to post this, tried in the USDA subreddit but I cant post there. If this can be posted anywhere else feel free to let me know

If I cook some rice for a meal and then refrigerate the leftover rice, with the intention of using it in a stir fry later, how long can it last before stir frying, and how long will the stir fry last after I cook it?

The internet says 4-6 days for rice, but will it last another 4-6 after stir frying, or is it 4-6 total?

Somewhere around 5-7 hours. The food in there includes ice cream, precooked breaded shrimp, fish sticks, frozen pizzas, and vacuum-packed salmon fillets. We had some freeze pops in there and they were half melted, and the ice cream looked a bit runny but it was pretty creamy already and after refreezing overnight it looks and feels about the same. Are these items still safe to use? Mostly concerned about the ice cream and the salmon. It’s been a few days and I’m still not sure what to do.

Packaging is Tetra Pak

I cook skin-on fillets often. Usually I do dry brine (salt) for 18-24 hrs on wire rack in the fridge, then put in a convection oven and cook at 180-200c til internal temp reads 75c and skin is crispy. Simple and delicious!

Unfortunately my current situation is that I need to prep 50kgs of boneless skin on chicken thighs for an event and I don't have enough fridge space for all of them to be on separate wire racks.

In this case crispy skin is not a priority so they do not have to be 'air dried', and I'm only after the salt penetration effect, so technically stacking some the chicken fillets on top of each other would work (like in a stainless food pan). Would this be considered safe?

I've done salt only dry brines before in flattened ziplock bags and they came out fresh and fine, but I've never done chicken stacked on top of each other before.

Would the 1.5% salt by weight (& maybe a bit of citric acid) be enough to deter/slow down possible bacterial growths?

Is this sweet potato ok to cook and where do the holes come from?

I made vinaigrette a few weeks ago with olive oil, red wine vinegar, a bit of Dijon mustard, dried oregano, and salt. I usually throw it away after a week or two just to be safe if I have leftovers. But is it needed as there is no fresh herbs in it? And would the only risk be the oil going rancid, which you can smell? Or can it go bad in a way that you can't smell, like botulism with fresh herbs and garlic could?

I got it discounted at my local coffee shop

I’ve been getting mixed answers and I don’t want to waste this bottle. I’ve tasted a little bit and it was very sour. It’s the Partanna brand and the Sell-by date is in 2025. I am wondering if i could just use it to cook. Is it safe?

I ordered a bag of frozen fish sticks and they got here in under 30 minutes. But when I felt of them I could break them in two. They weren't mushy though, still very cold and hard, but breakable. Safe?

I've bought a few squeeze bottles to store my soy sauces and oyster sauce, just to find out that the caps aren't air tight, they're just kind of hanging on to the nozzle.

Are they good to use or do I need to look for a different set that are more sealed? I usually go through the amount pictures in about a month and a half ~ two months btw.

I tried to find an answer but could never get a definitive one. I know that garlic infused oil may cause botulism. But would it still have a chance of botulism if the garlic is completely removed? For example, I am cooking garlic in oil in the stove and followed safety measures like heating above 250 F for 20 to 100 minutes. Then putting the oil ONLY in a jar. Would there still be a chance of botulism? Assuming the oil is filtered to remove any traces of the garlic and only the garlic flavor is remaining.

Left Fritos bean dip out of the fridge last night(opened). Will it be okay?

Hi all,

I've been using bags of frozen veg, steaming the veg, mashing into purees for baby, and then re-freezing the purees. Just read on an NHS recipe that we shouldn't be re-freezing veg that's been previously frozen, so that's stressed me out! What are your thoughts?

Thanks!

I'm making some pulled pork in the sous-vide bath, essentially cooking the meat at 74°C/165°F for 24 hours. I know this should pasteurize the meat, and as long as I quickly chill the bag and not open it it should prevent bacterial growth and outside contamination, but I was wondering what the expected shelf life in the fridge would be so I can plan the batch size based on those numbers. Are we talking days, a week, multiple weeks?