The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 12-03-2009, 11:43 AM   #1
Goose
Full Fledged Farker
 
Join Date: 01-25-09
Location: By the Bay...NYC
Downloads: 0
Uploads: 0
Default Food temps, handling and the danger zone

Can anyone point me to an on-line reference for the danger zone while cooking, explaining the pitfalls and ect?

I had handouts from a food service class I took years ago but cannot find them.

Thanks,
__________________
Jim
Goose is offline   Reply With Quote


Unread 12-04-2009, 09:37 AM   #2
jimbloomfield
Full Fledged Farker

 
jimbloomfield's Avatar
 
Join Date: 12-04-08
Location: Saugus, CA
Downloads: 0
Uploads: 0
Default

45 rule. Under 45 or over 145. Between 45 and 145 one hour time limit.
jimbloomfield is offline   Reply With Quote


Unread 12-04-2009, 11:46 AM   #3
Grillman
is One Chatty Farker

 
Grillman's Avatar
 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

Serving
  • Hot food should be held at 140 F or warmer.
  • Cold food should be held at 40 F or colder.
  • When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
  • Use a food thermometer to check hot and cold holding temperatures.
  • Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 F).

http://www.fsis.usda.gov/Factsheets/...sics/index.asp
Grillman is offline   Reply With Quote


Unread 12-04-2009, 01:01 PM   #4
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default


WE have great information below:

http://www.bbq-brethren.com/forum/forumdisplay.php?f=31
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 12-04-2009, 03:38 PM   #5
Goose
Full Fledged Farker
 
Join Date: 01-25-09
Location: By the Bay...NYC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Grillman View Post
Serving
  • Hot food should be held at 140 F or warmer.
  • Cold food should be held at 40 F or colder.
  • When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
  • Use a food thermometer to check hot and cold holding temperatures.
  • Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 F).
http://www.fsis.usda.gov/Factsheets/...sics/index.asp

This is on that site as well;

Quote:
Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.
Quote:
Originally Posted by big brother smoke View Post
Yes I did see that, I am a very cautious cook and have had some training in food safety.
I have run into situations where I have seen someone is not cooking safely and I wanted to point to an authoritative website.

The USDA.gov website should do the trick.

Thanks Gents,
__________________
Jim
Goose is offline   Reply With Quote


Unread 12-09-2009, 09:33 PM   #6
WhereThereSmoke
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 12-08-09
Location: Back Country
Downloads: 0
Uploads: 0
Default Serve Safe Videos on Youtube

Here's the url for video 1 of 6.
I learned a lot from watching these vids.
http://www.youtube.com/watch?v=HqFPF...eature=channel
WhereThereSmoke is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Duck- Danger Zone smokehunter Catering, Food Handling and Awareness 8 12-08-2010 06:55 AM
Duck- Danger Zone smokehunter Q-talk 14 12-02-2010 01:14 PM
meat danger zone Q timmy7649 Q-talk 3 08-21-2010 02:17 PM
Meat Danger Zone Savannahsmoker Catering, Food Handling and Awareness 2 04-11-2010 06:38 AM
The DANGER ZONE bbqjoe Food Handling Lesson Polls 0 05-22-2006 01:21 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:08 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts