The BBQ BRETHREN FORUMS. - View Single Post

hmbrewr · 09-23-2011, 04:57 PM

I have to admit that I don't always follow those guidelines when I cook, although chicken does scare me a bit. I don"t cook commercially.However I do a lot of disaster relief with the Red Cross driving an Emergency relief vehicle feeding people out of the truck in disaster areas.Some days we serve over 1000 meals and snacks. The Red Cross stresses and over stresses the 40-140 thing and the importance of thoroughly cleaning all of the cambros and utensils including washing down the vehicle interior with disinfectant. Because of this I might have become a bit more anal in my food prep at home, but I don't run around with a thermometer in my hand. Just good common sense applies. Thanks to all who replied, and as they used to say on "Hill Street Blues", Be safe out there.

09-23-2011, 04:57 PM	#15
hmbrewr Knows what a fatty is. Join Date: 07-13-10 Location: Modesto Ca.	I have to admit that I don't always follow those guidelines when I cook, although chicken does scare me a bit. I don"t cook commercially.However I do a lot of disaster relief with the Red Cross driving an Emergency relief vehicle feeding people out of the truck in disaster areas.Some days we serve over 1000 meals and snacks. The Red Cross stresses and over stresses the 40-140 thing and the importance of thoroughly cleaning all of the cambros and utensils including washing down the vehicle interior with disinfectant. Because of this I might have become a bit more anal in my food prep at home, but I don't run around with a thermometer in my hand. Just good common sense applies. Thanks to all who replied, and as they used to say on "Hill Street Blues", Be safe out there.