this post was submitted on 20 Jan 2024
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After reading the article, I'm on the hotel's side.
If someone asks for meat to be prepared in a way that Health Canada says is below the optimal temperature to kill pathogens, then the customer is putting themselves at risk and should bare any liability.
If someone asked for unpasteurized milk, raw eggs, or live seafood, I'd expect them to get the same waiver.
Seems quite sensible.
He ordered the burger MEDIUM. In no world should that require a waiver.
Not all ground beef is freshly ground by the restaurant.
Now I'm confused.
Rare has pink in the middle, and so at risk.
Medium is cooked through, no pink, and safe.
Well is just a hockey puck.
Where in the world is "medium" undercooked?
Medium is a temp of 145 and 160 is recommended for food safety, apparently. I'm surprised too, I thought medium was considered safe.
TIL