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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. |
View Poll Results: What is the danger temperature zone temperature? | |||
41 to 135 degrees F | 58 | 57.43% | |
35 to 140 degrees F | 31 | 30.69% | |
45 to 160 degrees F | 11 | 10.89% | |
32 to 212 degrees F | 1 | 0.99% | |
Voters: 101. You may not vote on this poll |
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09-22-2007, 10:10 AM | #1 |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Meat temps
Here is a very basic meat temperature question.
One of the biggest factors in foodborne-illness outbreaks is time-temperature abuse. Disease-causing bacteria microorganisms grow and multiply at temperatures between XX degrees F and XXX degrees F. Whenever food is held in the temperature danger range, it is being abused. What is the temperature range?
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09-22-2007, 08:06 PM | #2 |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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I will give you a hint.... so far 4 have voted, 2 are right....
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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09-22-2007, 10:15 PM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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None of the above. Below 41 or above 140 is the correct answer.
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09-22-2007, 11:19 PM | #4 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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I have heard 40 to 140 is safe, but 35 to 135 is safer.
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Wannabe BBQ Illuminati |
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09-23-2007, 04:20 AM | #5 | |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Quote:
Common opportunities for time-temperature abuse throughout the flow of food include: -- Not cooking food to its required minimum internal temperature -- Not cooling food properly -- Failing to reheat food to 165 degrees F for fifteen seconds within two hours -- Failing to hold food at a minimum internal temperature of 135 degrees F or higher or 41 degrees F or lower She had to take the course from Servsafe ( I believe that is right)...
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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09-23-2007, 08:57 AM | #6 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Just took mine and if I answered 135 on a test, I would have gotten it wrong. I received a 98 on the test. It's pounded in there. At least in Illinois.
There isn't any variance between states is there? |
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09-23-2007, 09:05 AM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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We were also told that if holding temp dipped below 140 that we would have to reheat to 165 and it is now considered a left over. I'll dig out my books when I go in tomorrow.
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09-23-2007, 09:44 AM | #8 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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I voted 41-135.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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09-23-2007, 01:13 PM | #9 |
On the road to being a farker
Join Date: 09-27-06
Location: Chicago
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Life begins at 40!
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09-23-2007, 03:36 PM | #10 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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I have the same answer. This has already been discussed in the food handling polls.
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09-23-2007, 05:00 PM | #11 |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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That is correct... give him a gold star! ! !
__________________
KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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09-23-2007, 05:03 PM | #12 |
Full Fledged Farker
Join Date: 10-18-06
Location: Parker, CO
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I was close... at least I errored on the side of caution
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09-23-2007, 05:06 PM | #13 | |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Quote:
My settings were for only to see 2 months, and when I changed it to the beginning, WOW, there they were. Some are way back..... Bill
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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09-24-2007, 09:27 AM | #14 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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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? |
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09-24-2007, 11:38 AM | #15 | |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Quote:
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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