Meat temps
 

Here is a very basic meat temperature question.

One of the biggest factors in foodborne-illness outbreaks is time-temperature abuse. Disease-causing bacteria microorganisms grow and multiply at temperatures between XX degrees F and XXX degrees F. Whenever food is held in the temperature danger range, it is being abused.

What is the temperature range?

I will give you a hint.... so far 4 have voted, 2 are right....:shock: :eek: :rolleyes:

None of the above. Below 41 or above 140 is the correct answer.

I have heard 40 to 140 is safe, but 35 to 135 is safer.

Straight from the book:

Common opportunities for time-temperature abuse throughout the flow of food include:
-- Not cooking food to its required minimum internal temperature
-- Not cooling food properly
-- Failing to reheat food to 165 degrees F for fifteen seconds within two hours
-- Failing to hold food at a minimum internal temperature of 135 degrees F or higher or 41 degrees F or lower


She had to take the course from Servsafe ( I believe that is right)...

Just took mine and if I answered 135 on a test, I would have gotten it wrong. I received a 98 on the test. It's pounded in there. At least in Illinois.

There isn't any variance between states is there?

We were also told that if holding temp dipped below 140 that we would have to reheat to 165 and it is now considered a left over. I'll dig out my books when I go in tomorrow.

I voted 41-135.

Life begins at 40!

I have the same answer. This has already been discussed in the food handling polls.

That is correct... give him a gold star! ! !

I was close... at least I errored on the side of caution

Sorry for the duplication. I found some other threads after posting this one. Being rather new here, and still finding stuff, I will refrain for now until I find some of the rest.

My settings were for only to see 2 months, and when I changed it to the beginning, WOW, there they were. Some are way back.....

Bill

Just looked all through the book. It says 140 all over it. Thought so.

Now, does this mean that there are variants from state to state?

Greg, You are correct. There are variances from state to state. Why? You got me. It would seem the same risks would be associated with the same foods no matter what state you are in.
Take California for example, then again let's not..........

But seriously, We can safely concur that above 41° is the entrance point to the "Danger Zone" I would err on the side of caution and go with a lower high point, but that is not to say that anything above 135° is out of the Zone.
If this makes any sense.