So if McDonalds knowingly sold hamburgers that were under cooked, and the consumers got sick, is it the consumers fault? After all, people consumed their hamburgers billions of times (likely) without incident.
They don't sell undercooked burgers, and didn't sell over cooked coffee. Yep. Billions served does speak to product safety.
To this day, many places still serve coffee as hot as McD's did then. http://www.abcactionnews.com/dpp/ne...cup-of-joe?-we-put-your-favorites-to-the-test.
link didn't work. But are those places the ones we're talking about? Because I'm fairly certain we're talking about McDonalds here, not GM and Corvettes, not other non McDonalds restaurants.
The link http://www.abcactionnews.com/dpp/ne...cup-of-joe?-we-put-your-favorites-to-the-test. How hot is too hot for your morning cup of joe? While the majority of the coffee was served between 150 and 175 degrees, the hottest cups, at 180, came from the McDonalds at 1905 North Dale Mabry in Tampa, the Dunkin Donuts at 4325 on West Hillsborough Avenue in Tampa and the Krispy Kreme at 8425 on North Florida Avenue. The coolest, at 122 and 144 degrees came from the same Chick-fil-A where Cynthia claims she was burned. We asked the owner if he'd changed any policy since the alleged incident. Both the owner and his attorney declined to comment due to pending litigation.
Also: But the Director of Tampa General Hospital's Burn Unit says that's hot enough to cause a third-degree burn if you spill it on you. Doctor David Smith says, “There's a time - temperature relationship. The hotter the temperature, the much shorter the time. At 150 maybe 160 degrees, it takes less than one second to have a second or third degree burn." Read more: http://www.abcactionnews.com/dpp/ne...put-your-favorites-to-the-test.#ixzz2iej9QIbt
http://youtu.be/L3dq9dxEf2c Bag O Glass . . . best seller. I can't seem to link the direct video. Anyone give a quick explanation of how to properly post a you tube video?
Don't share it with the 'share' option, but instead copy the web address itself. It's weird, but for some reason it won't recognize it as a video
Seems like at 35 degrees cooler than the coffee in the MacDonalds lawsuit the hospital burns unit guy says you get 2nd and 3rd degree burns in less than a second. Seems to invalidate the claim they need to make their coffee any cooler. The water in my house is 140. You can stick your hand in it forever and not get burned. Too cold for coffee.
So yes, hotter water is worse for you. Thanks for clearing that up. not sure how them saying that the hotter is gets the worse it is/longer lasting, really invalidates their point. But please, continue barfo
I'm not sure what you think invalidates the need to make the coffee cooler . . . but I can think of 3 million reasons that validate making the coffee cooler.
Wow, a 3rd party advocate who's never heard of one of the most famous books of the 60s, Ralph Nader's "Unsafe at any Speed." That was about Corvair, but in the same decade, Corvette's flammable plastic gas tank was well-publicized.
For years, Republicans organized a campaign to ridicule this woman (new jokes against her still appear sometimes) as their prime example of a litigious country. This case justified their stripping away of the consumer's right to sue the big boys (who are what the Republicans exist to represent). But Republicans had caused the litigiousness themselves by deregulating.
my point was that mcdonalds knew it was selling coffee at a temperature that was unsafe, and did it because they were trying to create as much profit as possible, inspite of knowing it wasn't safe. Then you brought something about Corvettes, then said that water that was 35 degrees cooler was also unsafe (but not nearly as unsafe), and kind of lost your argument.
So what if McD's sells hot coffee? BIC sells lighters; you could set yourself on fire. BIC knows it, too. So stop selling everything that might be dangerous to 1 in a billion uses? I'm not following your logic here.
At what temperature does the coffee become "unsafe"? Is there a point at which knife manufactures make their knives too sharp and become "unsafe"?