h2onolan on Nostr: nprofile1q…9skc4 nprofile1q…87y6q this was my question. not so much the ...

nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpq5tvv6c5rdcj2z03r5sw5dzl36qx2kkpqe47yscckve5a2h0psstsa9skc4 (nprofile…skc4) nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqsjykae4gw0ms8634h9v4elpc90csass0e8392jjsscaqepqy20rqu87y6q (nprofile…7y6q) this was my question. not so much the intentional contamination though; keeping food safe requires a lot of attention. temperature and time are important factors and bacteria are silent killers. often, a spoiled item wont give any indication (smell or visual) and the only thing you have to go on is time and temp.

the two maintenance shifts are work, but effective. congratulations on making this happen, and safely. and for sharing these q&a