The TL;DR is that I saw them thaw fish they dished up to everyone else inside the packaging overnight and only empty it out once they were ready to cook it. Huge food safety issue from someone who makes it a point of pride that they used to work in a restaraunt.
Their response was "It’s only an issue now, why is it always me?" Personally, I don’t care much if it’s been fine 10 times before because it only takes it going wrong once to kill somebody.
Edit: TIL it’s fine to thaw it in the fridge in the packaging so the wording is confusing (sorry) – they thaw it overnight in warm water or on the countertop, not in the fridge.
Nta I’d rather not risk botulism
Did they thaw it in the fridge or on the counter or what? Thawing in the fridge is both standard and food safe.
Assuming they just let it sit out at room temp to thaw overnight, NTA. If they’re constantly taking risks with food safety, I have to wonder why you’re not the one cooking instead.
They submerge it in room-temperature water or leave it on the countertop until the next day.
DEFINITELY NTA then
Okay, not the asshole then, but you worded that badly. The problem isn’t that they thawed it out in the vacuum sealed packaging, it’s that they left it out overnight.
All the instructions for the frozen fish I buy say don’t thaw, even in fridge, in the sealed pkg . I assume that’s because it would be anaerobic & potentially allow critters to grow & make botulin toxin. So I always cut my packaging open before thawing. Do you know different?
No he’s 100% wrong. You absolutely do not thaw in vacuum bags. You are playing Russian roulette of you do
NTA, food safety issues should ve taken seriously. That’s no place for contemplacy
I need more details. you saw them thaw fish, you watched them dish up the fish to everyone else. The Thawed fish was frozen in air tight vacuum-sealed packaging….and…where did they thaw it? What food safety issue was had? Did they thaw it at room temp on a counter? did they just set it in a bowl of water? how thick are we talking? If it was in the fridge or in water (preferred with water running) but depending on thickness of the filet I could let it slide if its under 30 min thaw time. I reserve my judgement till this is answered.
Edit: Saw your response they submerge in room temp water or on counter till next day room temp water is ick, but if its quick enough I’ll be lenient, but NTA if its been on the counter overnight.
They thaw it on the countertop or in warm water overnight. I have no idea what specifically makes it so dangerous (apparently botulism?) but it’s one of those things I’ve been told never to do. In this case it was a 1-foot cut of fish in plastic packaging about as thick as a plastic soda bottle, other times it’s those thin 3-inch cuts that come in thinner packaging like the stuff storebought meat cuts comes in.
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The food danger zone between 40-140f (4-60c) within these temp ranges E.Coli and *Staphylococcus aureus* aka food poisoning. Fish shouldn’t be left out longer than 2 hrs raw or cooked. One can thaw frozen meat in the sink while cold water runs over the product (obviously not water on meat, but packaging) to quickly thaw it safely. but overnight is best. If someone is going to be nasty and eat that fish it can be the ones preparing it. Now, I personally buy frozen fish all the time. Salmon fillets 3oz is thawed overnight in the fridge. and If its just those fillet slivers that are less than a half inch thick, warm water is fine since I’m just warming it to directly put to heat.
Bacteria can start doubling after 20 minutes in the danger zone. So if the meat isn’t spoiled by the time they cook it. Its teaming with bacteria ready to make people profusely sick.
YTA for back tracking. There is nothing wrong with keeping food vacuum sealed while thawing..in the fridge.