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bbqjoe
05-26-2006, 06:11 PM
Question: When holding food in a steam table or chaffing dish, what is the correct holding temp.?

Forkin Pork
04-06-2009, 08:39 PM
I can't believe that this was posted back in 5-26-06 and no can post a reply.
I sure the person is not still waiting for an answer, but just in case someone is wondering, you should hold food at 140 degress and can do so up to 4 hours.
After that you have to throw the food out.

BBQchef33
04-06-2009, 10:40 PM
The answers are in the poll.

This forum(food Handeling Lesson Polls). was used in a 'classroom' type effort using Polls. it was run by one of our members who was a restaurant owner and safeserv certified.

A question was posted, and a poll attached for the answers. Then a subsequent 'discussion' thread was associated with it and the details are discussed. I think this one was pretty much established at 140 based on the poll responses.

ASUBBQ
04-15-2009, 10:40 PM
Yes as bbqchef33 stated, re-heat to 165 then hold at 140 or above.

keale
06-12-2009, 02:00 PM
You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...

This rule is in Hawaii...

Just went to a sanitation class...
The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is:

140*-70* 2hrs
70*-45* 2 hrs...I believe 40* is the USDA guideline...

smokey fin
07-09-2009, 05:36 PM
Warm temp 140 or above, Cold temp 40 or below.

This Is How We Que It
12-19-2009, 02:56 PM
Eat it before it goes bad.

PorkQPine
02-25-2010, 08:07 AM
New FDA rules do away with the danger zone being 40-140 degrees. It is now 41-135 degrees. Previously cooked food needs to be heated to 165 degrees. Just took the ServSafe course so this is the newest information. Instructor said that FDA only issues guidelines and that the local HD may have different temp. rules. Always check with local HD for the rules you have to live by.

Ford
02-25-2010, 10:26 AM
New FDA rules do away with the danger zone being 40-140 degrees. It is now 41-135 degrees. Previously cooked food needs to be heated to 165 degrees. Just took the ServSafe course so this is the newest information. Instructor said that FDA only issues guidelines and that the local HD may have different temp. rules. Always check with local HD for the rules you have to live by.
Right on but when talking about steam tables or chaffers the "MINIMUM" is 140 for most HD's and that means not only sticking a thermapen into the tray but also using an infrared hand held to measure surface temp. If you have steam pans and don't keep them covered except when dishing up the surface temp will quickly drop. I'd plan for an internal closer to 150-160 to be safe. And you need to stir on a regular basis if you want to keep it moist and fresh and balanced temp.

While I haven't taken the course yet, Carol did and I have read all the materials. I've also developed a positive relationship with a number of the local HD inspectors and when they informally visit at a vending event (happens if others need to be inspected) I'm always asking questions to better udnerstand what they expect.

Bottom line is take the ServSafe course if you can.

Jacked UP BBQ
02-25-2010, 10:54 AM
I have had serv safe for 10 years, and it goes over welll with the HD's when I send in my apps and they see that, there is a much easier process of inspection in the field. Great cheap way to have a quick easy inspection!

big brother smoke
02-25-2010, 07:08 PM
Right on but when talking about steam tables or chaffers the "MINIMUM" is 140 for most HD's and that means not only sticking a thermapen into the tray but also using an infrared hand held to measure surface temp. If you have steam pans and don't keep them covered except when dishing up the surface temp will quickly drop. I'd plan for an internal closer to 150-160 to be safe. And you need to stir on a regular basis if you want to keep it moist and fresh and balanced temp.

While I haven't taken the course yet, Carol did and I have read all the materials. I've also developed a positive relationship with a number of the local HD inspectors and when they informally visit at a vending event (happens if others need to be inspected) I'm always asking questions to better udnerstand what they expect.

Bottom line is take the ServSafe course if you can.

What Ford said, even though he is not posting :biggrin::tongue:

southernsmoker
05-29-2010, 08:08 AM
I have had serv safe for 10 years, and it goes over welll with the HD's when I send in my apps and they see that, there is a much easier process of inspection in the field. Great cheap way to have a quick easy inspection!


Good preperation...:clap2:

NorthwestBBQ
01-04-2011, 09:11 PM
You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...

This rule is in Hawaii...

Just went to a sanitation class...
The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is:

140*-70* 2hrs
70*-45* 2 hrs...I believe 40* is the USDA guideline...

I hate to disagree, but the #1 cause of food borne illness in the food service industry is cross contamination. The washing of hands with warm soapy water, and sanitizing the work area is critical. I got 100% correct on my food handlers card test. :-D

JD McGee
01-04-2011, 09:28 PM
Improper temps...

http://www.macombcountymi.gov/Publichealth/EH/Documents/FBICauses.pdf

NorthwestBBQ
01-04-2011, 09:39 PM
I forgot to mention I took my class in Washington state, not Macomb County, Michigan.

JD McGee
01-05-2011, 12:05 AM
Cooling
You always take a chance when you have to cool down food. The best way to have safe food is to make it fresh each day, just before you serve it. If you have food that is leftover or made in advance, you must cool it and store it safely. The first rule to remember about cooling: Cool hot food as fast as you can to 41 F or below, past the "Danger Zone."
Food that is not cooled fast enough is one of the leading causes of food borne illness.

http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/foodworker/foodtemps.aspx

big brother smoke
01-05-2011, 09:36 PM
I hate to disagree, but the #1 cause of food borne illness in the food service industry is cross contamination. The washing of hands with warm soapy water, and sanitizing the work area is critical. I got 100% correct on my food handlers card test. :-D

Did you stay in a Holiday Inn Express too? :becky:

Mad About Que
01-23-2011, 01:47 PM
prolly the biggest issue with all this is the cooling side of it. Heating up is easy.. If its precooked, take it past 165 for 4 second test, then drop to above 140 to hold.

Cooling is a whole different beast. The thing i miss most about the professionial kitchen is a large walkin cooler.. I know a lot of folks that cook up whole butts, and then toss em into the freezor, whole. Food has 6 hours to get from 140 (or cooking temp) to below 41. 4 hours to get to 70 and the other 2 to drop below 41. outside of that, then you risk it.

That being said... i've never gotten sick, or anyone else sick, off of some table top stored food. Especially if its been cooked or about to be. Food has to be "Out of the danger zone for 4 hours" to be considered PHF (Potential Hazardous Food). Now thats total time, not just at each stage of prep. However, when it doubt, feed it to the pooches.. or is it throw it out..?

18 years of dealing with health inspectors..gotta love em, cause ya can't smoke em.. :-P

Scott_nra
02-10-2011, 06:32 PM
ok, so if I have butts whole adn place them in an over at 155* for about 8 hours, then wrap and transport in a cooler 2 hours, then back on heat source...good? If I hold at 160* will it keep cooking or just "hold". THat's doable too.

OL' Timer
02-10-2011, 08:38 PM
ServSafe says" 140-70 in 2hrs 70-45 in 2 hrs. It's not 6 hours, its 4 hours total or the bacteria starts to produce toxins into the meat. I pull the bones and pull them in half to cool faster. Briskets I cut the flat away to make it thinner to cool faster. If you use a good cooler and pack with towels to take up any space left in the cooler, you will not have to put back on the heat after only 2 hrs.

RICK Allen
02-10-2011, 10:16 PM
Just make sure when cooling and you put it in the fridge or cooler you do so unwrapped as it will sour, once it is cooled down then wrap to prevent drying out

farris
03-23-2011, 12:13 PM
You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...

This rule is in Hawaii...

Just went to a sanitation class...
The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is:

140*-70* 2hrs
70*-45* 2 hrs...I believe 40* is the USDA guideline...
this is some great reading. i think I've spent several hours reading and feel a lot more educated now...thanks to all of you g]for the great information!!!1

Trucky1008
03-24-2011, 09:56 PM
ServSafe says" 140-70 in 2hrs 70-45 in 2 hrs. It's not 6 hours, its 4 hours total or the bacteria starts to produce toxins into the meat. I pull the bones and pull them in half to cool faster. Briskets I cut the flat away to make it thinner to cool faster. If you use a good cooler and pack with towels to take up any space left in the cooler, you will not have to put back on the heat after only 2 hrs.

Actually what ServSafe says for proper cooling is to first cool from 135 to 70 within two hours, then cool to 41 or lower in the next 4 hours. "Cool TCS food from 135 to 41 or lower within six hours" I just took the course and this information can be found in chapter 8, page 17 (8-17) of the 5th edition.

Matt_A
07-25-2011, 09:03 AM
Heating,cooling and holding are some of the most critical areas of food service safety. That's why it's always handy to develop an HACCP checklist and identify all Critical Control Points in your service processes.
http://www.fda.gov/food/foodsafety/hazardanalysiscriticalcontrolpointshaccp/default.htm