Have you considered taking a serve safe restaurant hygiene class. I used to be similarly worried about food, but after learning about the safe handling and storage rules and temperature danger zones, I’m much less worried about left overs.
I got the manager certification a long time ago, and it oddly made it worse. Weird things like being convinced that my refrigerator isn’t consistently keeping temperature or that the plastic in the packaging has holes in it. Texture sets me off and there’s a lot of variation I’m sensitive to.
I can’t get a family sized bag of chips or cereal for example, because I can only eat them the same day I opened the package. I know that there is nothing wrong with them, but the thought of a stale one upsets me. I love apples, but rarely eat them because I don’t want to risk a mushy one. I know a mushy apple or stale chips aren’t “contaminated” but they feel intensely like they are.
Have you considered taking a serve safe restaurant hygiene class. I used to be similarly worried about food, but after learning about the safe handling and storage rules and temperature danger zones, I’m much less worried about left overs.
I got the manager certification a long time ago, and it oddly made it worse. Weird things like being convinced that my refrigerator isn’t consistently keeping temperature or that the plastic in the packaging has holes in it. Texture sets me off and there’s a lot of variation I’m sensitive to.
I can’t get a family sized bag of chips or cereal for example, because I can only eat them the same day I opened the package. I know that there is nothing wrong with them, but the thought of a stale one upsets me. I love apples, but rarely eat them because I don’t want to risk a mushy one. I know a mushy apple or stale chips aren’t “contaminated” but they feel intensely like they are.
I’d say you have to learn to trust your nose (it really is that simple) but you seem to have a condition worth to see a therapist over.