Greggs bakers-- turning off heater displays?

fluffnutter

NeverInDebt wrote: »

But keeping them warm will not kill them, only heat of sufficient temperature would.

+1. And in fact, keeping things a 'bit warm' can often be the way to encourage bacteria to multiply like crazy.

Azari

NeverInDebt wrote: »

But keeping them warm will not kill them, only heat of sufficient temperature would.

Yes, that's what I was saying.

Of the two options they specified only heat will kill the bacteria.

Warm is the worst option as it's almost certain to be nearer the bacteria colony's optimum growing temperature.

fluffnutter

Azari wrote: »

Warm is the worst option as it's almost certain to be nearer the bacteria colony's optimum growing temperature.

Just like my husband's groin.

Azari

fluffnutter wrote: »

Just like my husband's groin.

Too much information.

HarryL

I'm sorry but this seems to have got a bit out of hand. What this thread is saying in essence is that ONLY piping hot food is safe to eat. Ok so lets forget the 'warm' food in a Greggs. The cold sandwiches with chicken in. The chicken was 'piping hot' when it was cooked but has been in a sandwich for a couple of hours and has gone cold due to the fridges they put them in. So that is now completely covered in bacteria? No i think not. (well obviously everything is covered in bacteria all the time, whether or not its bad is bacteria that will kill you is really the issue)

Yes warm is a bad tempuature for bacteria as it will have a higher reproductive rate than cold food. however this doesn't mean that everything in a keep warm cabinet is covered with the black death. I think everyone is getting a little too overprotective when it comes to this kind of stuff. (Go look at the eating out of date food thread further down forum).

I don't believe there is anything wrong with the any of the food in Greggs. Id personally be more worried about the staffs hygiene than anything to do with storage or cooking method.

Just one more point. Why do people put more rules and higher standards on business's than their own homes. Yes obviously business's need to be accountable. But why do complain when restaurant kitchens get a little dirty or you find a bug in some food. yes its not nice but really I'm willing to bet there are 1000 more types of bacteria in your kitchen than almost any restaurant that actually cleans their kitchen. and bugs have been known to fly around and move so without a 24/7 bug security guard its going to happen once or twice. How many flies have buzzed around your kitchen?

To refer to the OP. Have you ever cooked something and not eaten it until its 'warm' rather than 'hot'?

Until someone (or maybe even a few people) gets sick after eating from Greggs lets leave them alone eh? They haven't done anything wrong except serve you less than 'hot' food and the answer to that is eat somewhere else or find another bakery.

Jojo_the_Tightfisted

candygirl wrote: »

My cheese n onion pasties are never hot:(:(

Does that mean when I actually got a nuclear powered one and burned my lip chowing down on it, I can sue because I got one that had been designated effnic?



[wishes I could do this :wall: to the poster who suggested halal meant 'hot from a baker's oven']

proactive

Emras wrote: »

Rite well i have had food poissoning from greggs so what now?

Avoid Greggs in future?

biscit

lynzpower wrote: »

I think your friend is talking utter utter rot.

Not necessarily, they may have been (unintentionally) misquoted.

asbokid

The last (and very last) time I was in a Gregg's store, I noticed a tiny sign tucked discreetly in the farthest corner of the shop.

The sign listed all of the 'nasties' that are found in Gregg's products.

It was a particularly long list of chemicals that are added to the pasties, pies and puddings on sale.

As I ploughed my way through the list, I could feel my appetite waning. When my turn in the queue finally came, I asked the assistant to tell me which products contain which additives.

She admitted that she was clueless, but did gesture helpfully towards the sign I had just been reading and said "that's what they got in 'em".

And so I emailed Gregg's asking for clarity. I explained that I very much liked their 'steak bakes' and their jumbo sausage rolls, and that I was deeply impressed by the "Breakfast Clubs" which the company runs for deprived schoolkids, but I needed to know what additives are in which products.

I waited, and then I waited, but no reply from Gregg's was ever forthcoming.

And so, reluctantly, I decided, absent an explanation, not to consume any more of Gregg's foods, applying the precautionary principle towards my health.

After all, recall that famous adage: "if you've nothing to hide then you've nothing to fear."

tripled

Mmmmm pasty