: How do food shows and gourmet menu serve semi cooked sea food and meat without risking diseases?
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We do risk it. We put a consumer health advisory on the menu. It say “consuming undercooked meat, poultry, or seafood can cause foodborne diseases” or something similar. They change it every so often, but it comes on any menu serving rare meat, seafood, or any poultry. At least in my state. Health inspectors can tag you if you don’t have it on a menu, but serve rare tuna or mid rare steak.
We also serve good food and take all precautions to make sure that no one gets sick. But over the course of 24 years, and over 1,000,000 pounds of chicken cooked, and probably well over 1.5 million meals served, even though I hate to say it, I’ve probably made at least one person sick – statistically speaking. I don’t know if any, they never told me of anything like that, but it has likely happened if we’re all being honest.
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