Open floor

bbqjoe · 06-21-2006, 12:42 AM

Any issues, or topics related to food safety and handling, that need to be discussed or addessed? Anything you feel that might not have been looked at?

BrooklynQ · 06-21-2006, 12:46 AM

Lighting.

kcquer · 06-21-2006, 01:49 AM

Foods like breads, pies, cakes etc.. that aren't intended to be served hot or cold. What are the storage rules on those and how does one determine if a food item qualifies for that group of "room temp" items.

I guess condiments would also end up in a similar catagory also. I've never had a bottle of sauce or ketchup arrive at my table cold from a fridge, although nearly every container I have of such stuff says to refrigerate after opening.

timzcardz · 06-21-2006, 07:50 AM

Storage/handling of Butter, Mayo, etc. There is actually some interesting info on mayo that get's me strange looks when quoting.

Frozen temperature vs. safe (as opposed to quality) storage time.

BBQchef33 · 06-21-2006, 08:17 AM

does 'Our style' of cooking really act as a type of preserative for the meat?? We all notice that the smoked stuff is still good after weeks in storage.

Meaning...officially, will BBQ'ed ribs hold in the fridge longer than grilled or (eeeekk) baked.

or are we just blowing smoke?

bbqjoe · 06-21-2006, 08:56 AM

Quote:

Originally Posted by timzcardz

Storage/handling of Butter, Mayo, etc. There is actually some interesting info on mayo that get's me strange looks when quoting.

Frozen temperature vs. safe (as opposed to quality) storage time.

Please elaborate. What do you got?

bbqjoe · 06-21-2006, 09:00 AM

Must go rescue car from repair shop today.
I will do some investigating on some of these questions.
In the meantime, have at it guys.
See you tomorrow!
Joe

timzcardz · 06-21-2006, 09:08 AM

Quote:

Originally Posted by bbqjoe

Please elaborate. What do you got?

Mayonnaise doesn't actually require refrigeration from a safety standpoint.

http://www.co.yakima.wa.us/health/documents/mayoo.pdf

chad · 06-21-2006, 09:43 AM

Quote:

Originally Posted by timzcardz

Mayonnaise doesn't actually require refrigeration from a safety standpoint.

http://www.co.yakima.wa.us/health/documents/mayoo.pdf

I agree - especially with modern mayo using pasteurized eggs..the vinegar acts as a preservative. It's the boiled eggs, meat, and other stuff IN the product that's using the mayo that spoils.

We made our own mayo at Luby's and most of the volume stores never refrigerated the mayo - it stayed in a lexan in the salad department...of course we used gallons and gallons a day with salad dressings and such - and NO we did not have severe outbreaks of food poisoning!

However, some people will NEVER believe this...and that's OK..better to be safe than sorry.

timzcardz · 06-21-2006, 09:44 AM

USDA also has a fact sheet on freezing:

http://www.fsis.usda.gov/Fact_Sheets...zing/index.asp

tigger · 06-21-2006, 02:39 PM

Cleaning of equipment, coolers, slicers, ice makers and food prep areas. What I'm referring to is caring for all the support equipment that we use. Not the knives and dishes, but the bigger things. Somewhat in-line with the lighting referenced above

06-21-2006, 12:42 AM	#1
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	Open floor Any issues, or topics related to food safety and handling, that need to be discussed or addessed? Anything you feel that might not have been looked at?

06-21-2006, 07:50 AM	#4
timzcardz is Blowin Smoke! Join Date: 07-22-05 Location: Long Island, NY Downloads: 0 Uploads: 0	Storage/handling of Butter, Mayo, etc. There is actually some interesting info on mayo that get's me strange looks when quoting. Frozen temperature vs. safe (as opposed to quality) storage time. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ Weber Smokey Mountain x 2 Weber Genesis Silver x 2 Weber One Touch Gold Weber Smokey Joe Weber Performer Bottle of Absolut Bottle of Beer Everything Ripken "Cards and Que. One tastes of cardboard, the other sweet blue." ©

06-21-2006, 08:17 AM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	does 'Our style' of cooking really act as a type of preserative for the meat?? We all notice that the smoked stuff is still good after weeks in storage. Meaning...officially, will BBQ'ed ribs hold in the fridge longer than grilled or (eeeekk) baked. or are we just blowing smoke? __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-21-2006, 09:44 AM	#10
timzcardz is Blowin Smoke! Join Date: 07-22-05 Location: Long Island, NY Downloads: 0 Uploads: 0	USDA also has a fact sheet on freezing: http://www.fsis.usda.gov/Fact_Sheets...zing/index.asp __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ Weber Smokey Mountain x 2 Weber Genesis Silver x 2 Weber One Touch Gold Weber Smokey Joe Weber Performer Bottle of Absolut Bottle of Beer Everything Ripken "Cards and Que. One tastes of cardboard, the other sweet blue." ©

06-21-2006, 02:39 PM	#11
tigger On the road to being a farker Join Date: 08-13-03 Location: Arizona Downloads: 0 Uploads: 0	Cleaning of equipment, coolers, slicers, ice makers and food prep areas. What I'm referring to is caring for all the support equipment that we use. Not the knives and dishes, but the bigger things. Somewhat in-line with the lighting referenced above __________________ Don't argue with an idiot: people watching may not be able to tell the difference

06-21-2006, 12:46 AM	#2
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	Lighting.

06-21-2006, 01:49 AM	#3
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Foods like breads, pies, cakes etc.. that aren't intended to be served hot or cold. What are the storage rules on those and how does one determine if a food item qualifies for that group of "room temp" items. I guess condiments would also end up in a similar catagory also. I've never had a bottle of sauce or ketchup arrive at my table cold from a fridge, although nearly every container I have of such stuff says to refrigerate after opening.

06-21-2006, 09:00 AM	#7
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	Must go rescue car from repair shop today. I will do some investigating on some of these questions. In the meantime, have at it guys. See you tomorrow! Joe

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