Thread: Cooling down
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Unread 10-05-2012, 09:06 AM   #2
Smokin' D
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Join Date: 12-11-07
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The danger zone is 40 to 140, with the most dangerous temps being in the 60 to 80 range. Serve Safe says you have 4 hours before the temp needs to be 40 or below. Your situation sounds iffy to me.

One thing to remember is that house hold refrigerators are designed to keep things cold, not cool them down, hence your warm fridge. I always use an ice and water bath with an ice bag on top to cool the meat down to cold before fridging.

Hopefully others will chime in with more info.
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