— Hilda P J

Seafood things, uh, raw oysters cetera. Really, this just comes down to packing. Uh, you know, don't pack too much to the point where you're then going to be wasting any leftovers. Uh, but anything really, there just needs to be cold, cold, cold. Like, to me, raw shellfish, uh, or shellfish things of, of all sorts where you, you have a bacterial load that can grow, uh, or where they're just not gonna be very delicious. A 90 degree oyster is just, it's not pleasant. It's just not, uh, to eat raw and ashell. So really it's about planning things out to not keep, but, uh, even to me, smoked salmon, the rule in food safety is keep full cold foods cold, keep hot foods hot. Uh, and so you wanna keep cold foods below 40 degrees. You wanna keep hot foods above 140 degrees, uh, for their optimal, you know, back to, to stop spoilage, uh, and bacterial growth. One kills them by being too hot and the other keeps them from going by by suppressing them with cold. But you've got a four hour window, uh, in, in professional food safety courses. At least, at least that's what it was when I was running restaurants. And, uh, you have a four hour window when things can be in the temperature danger zone, uh, as it's dramatically cold. Um, so you have four hours in there. Uh, again, I'm not gonna tell you what to do with your family. I am not giving you legal advice here. I am not giving you professional advice. I am telling you that if this smoked salmon was sitting, uh, in a cooler that, and it was 70 degrees for five hours for six hours, would I eat it? Yes, I would. Um, I would do that with confidence. Six hours, seven hours, eight hours, no things like mayonnaise based with egg things where you basically, you, you have problem areas that could go wrong, uh, keep those things cold, et cetera. Uh, but still you've got that four hour window of safety, especially if you've had great food safety handling practices at home in, in packing it, et cetera. Um, there you go again, I'm not asking you to play with fire, uh, I'm just telling you what, what I am comfortable with in my, and with that, I'm gonna put the smoked salmon away cuz I'm actually not gonna be making those tini for you cause I want it last. There you go.