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Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation. |
View Poll Results: What is the correct temperature for holding food in a steamtable or chaffing dish? | |||
120* | 0 | 0% | |
140* | 12 | 75.00% | |
165* | 4 | 25.00% | |
Voters: 16. You may not vote on this poll |
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01-05-2011, 12:05 AM | #16 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Cooling
You always take a chance when you have to cool down food. The best way to have safe food is to make it fresh each day, just before you serve it. If you have food that is leftover or made in advance, you must cool it and store it safely. The first rule to remember about cooling: Cool hot food as fast as you can to 41º F or below, past the "Danger Zone." Food that is not cooled fast enough is one of the leading causes of food borne illness. http://www.kingcounty.gov/healthserv...foodtemps.aspx
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-05-2011, 09:36 PM | #17 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Did you stay in a Holiday Inn Express too?
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01-23-2011, 01:47 PM | #18 |
On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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prolly the biggest issue with all this is the cooling side of it. Heating up is easy.. If its precooked, take it past 165 for 4 second test, then drop to above 140 to hold.
Cooling is a whole different beast. The thing i miss most about the professionial kitchen is a large walkin cooler.. I know a lot of folks that cook up whole butts, and then toss em into the freezor, whole. Food has 6 hours to get from 140 (or cooking temp) to below 41. 4 hours to get to 70 and the other 2 to drop below 41. outside of that, then you risk it. That being said... i've never gotten sick, or anyone else sick, off of some table top stored food. Especially if its been cooked or about to be. Food has to be "Out of the danger zone for 4 hours" to be considered PHF (Potential Hazardous Food). Now thats total time, not just at each stage of prep. However, when it doubt, feed it to the pooches.. or is it throw it out..? 18 years of dealing with health inspectors..gotta love em, cause ya can't smoke em..
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
02-10-2011, 06:32 PM | #19 |
Knows what a fatty is.
Join Date: 01-31-11
Location: Mechanicsville, VA
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ok, so if I have butts whole adn place them in an over at 155* for about 8 hours, then wrap and transport in a cooler 2 hours, then back on heat source...good? If I hold at 160* will it keep cooking or just "hold". THat's doable too.
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02-10-2011, 08:38 PM | #20 |
On the road to being a farker
Join Date: 12-10-10
Location: Waverly, TN
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ServSafe says" 140°-70° in 2hrs 70°-45° in 2 hrs. It's not 6 hours, its 4 hours total or the bacteria starts to produce toxins into the meat. I pull the bones and pull them in half to cool faster. Briskets I cut the flat away to make it thinner to cool faster. If you use a good cooler and pack with towels to take up any space left in the cooler, you will not have to put back on the heat after only 2 hrs.
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02-10-2011, 10:16 PM | #21 |
Full Fledged Farker
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
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Just make sure when cooling and you put it in the fridge or cooler you do so unwrapped as it will sour, once it is cooled down then wrap to prevent drying out
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03-23-2011, 12:13 PM | #22 | |
Got rid of the matchlight.
Join Date: 12-16-10
Location: jonesboro, ar
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great onfo
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03-24-2011, 09:56 PM | #23 | |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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Quote:
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07-25-2011, 09:03 AM | #24 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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Heating,cooling and holding are some of the most critical areas of food service safety. That's why it's always handy to develop an HACCP checklist and identify all Critical Control Points in your service processes.
http://www.fda.gov/food/foodsafety/h...cp/default.htm
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[B]Matt Armistead[/B] |
02-03-2018, 10:21 PM | #25 |
Banned
Join Date: 01-22-18
Location: arizona
Name/Nickname : jane
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Bacteria and other harmful organisms need time, food and moisture (or wetness) to grow, but they do not grow well when the temperature of the food is colder than 41° F (7°C) or hotter than 135°F (60°C). The temperatures between 41°F and 135°F are in the. Keep potentially hazardous foods out of them. For example, when food is left out in the bacteria can grow fast, and make toxins that can make your customers and family very sick.
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