Originally Posted by PigBoy
I'll have to dig out the KCBS rules, but I don't think you can ice down meat before turn-in. I think the meat has to be maintained at 140* or above after cooking.
Actually, it's legal if it meets the cooled down, and reheat guidelines. This is what the KCBS rule states;
G. After cooking, all meat:
(a) Must be held at 140 degrees or above, --oró
(b) Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours from 140 degrees F to 70 degrees F and
(2) Within 4 hours from 70 degrees F to 41 degrees F or less
(3) Potentially hazardous food (meat) that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for a minimum of 15 seconds.