Originally Posted by blackdog043
Originally Posted by OL' Timer
What I will say is the meat was in the danger zone for way to many hours and not safe to eat according to HACCP guide lines...Anyone who is HACCP certified will tell you this.
I'd like to see what there cooking guide lines are also. Not the safe handling before and after cooking. USDA told me all is good as long as the cooker is 225* or greater during the cook, no matter how long it takes. If nobody comes thru I mave have to email HACCP to see what there advice is compared to the UDSA info I received.
I think the cat has their tongue.
Every individual who establishes a HACCP plan makes their own guidelines (to an extent). HACCP is a method of record keeping that helps you monitor critical controls (abbreviated explanation).
HAHA Thanks Cook
I guess nobody has any guidelines in writing from HACCP, I'll go by the USDA guidelines, that I have in writing.