Thread: Meat temps
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Unread 09-24-2007, 11:38 AM   #15
bbqjoe
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Quote:
Originally Posted by parrothead View Post
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.
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