i spoke with chef ella ferris, 'the professor' about food handling and safety. we spoke about what happens as your food ages. salient points:
vacuum packed meats should have red CLEAR juices
cooking food doesn't neccessarily make it safe
food can become dangerous as it ages, even at correct storage temperatures, therefore having a keeping time designated for every product is best practice.
any mould is bad. its definitely NOT ok to scape and serve. your chefs don't do that do they?
send me your food handling questions paul@irunarestauranttoo.com