Meat temps

smoke-n-my-i's · 09-22-2007, 10:10 AM

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?

smoke-n-my-i's · 09-22-2007, 08:06 PM

I will give you a hint.... so far 4 have voted, 2 are right....

parrothead · 09-22-2007, 10:15 PM

None of the above. Below 41 or above 140 is the correct answer.

jgh1204 · 09-22-2007, 11:19 PM

I have heard 40 to 140 is safe, but 35 to 135 is safer.

smoke-n-my-i's · 09-23-2007, 04:20 AM

Quote:

Originally Posted by parrothead

None of the above. Below 41 or above 140 is the correct answer.

Straight from the book:

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)...

parrothead · 09-23-2007, 08:57 AM

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?

parrothead · 09-23-2007, 09:05 AM

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.

River City Smokehouse · 09-23-2007, 09:44 AM

I voted 41-135.

Dovid · 09-23-2007, 01:13 PM

Life begins at 40!

bbqjoe · 09-23-2007, 03:36 PM

I have the same answer. This has already been discussed in the food handling polls.

smoke-n-my-i's · 09-23-2007, 05:00 PM

Quote:

Originally Posted by parrothead

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.

That is correct... give him a gold star! ! !

MileHighSmoker · 09-23-2007, 05:03 PM

I was close... at least I errored on the side of caution

smoke-n-my-i's · 09-23-2007, 05:06 PM

Quote:

Originally Posted by bbqjoe

I have the same answer. This has already been discussed in the food handling polls.

Sorry for the duplication. I found some other threads after posting this one. Being rather new here, and still finding stuff, I will refrain for now until I find some of the rest.

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

parrothead · 09-24-2007, 09:27 AM

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?

bbqjoe · 09-24-2007, 11:38 AM

Quote:

Originally Posted by parrothead

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?

Greg, You are correct. There are variances from state to state. Why? You got me. It would seem the same risks would be associated with the same foods no matter what state you are in.
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.

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

09-22-2007, 10:10 AM	#1
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Eustis, FL	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? __________________ 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

09-22-2007, 08:06 PM	#2
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Eustis, FL	I will give you a hint.... so far 4 have voted, 2 are right.... __________________ 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

09-22-2007, 10:15 PM	#3
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	None of the above. Below 41 or above 140 is the correct answer. __________________ Greg American Picker Blog

09-22-2007, 11:19 PM	#4
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	I have heard 40 to 140 is safe, but 35 to 135 is safer. __________________ Wannabe BBQ Illuminati

09-23-2007, 08:57 AM	#6
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	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? __________________ Greg American Picker Blog

09-23-2007, 09:05 AM	#7
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	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. __________________ Greg American Picker Blog

09-23-2007, 09:44 AM	#8
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	I voted 41-135. __________________ "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

09-23-2007, 01:13 PM	#9
Dovid On the road to being a farker Join Date: 09-27-06 Location: Chicago	Life begins at 40!

09-23-2007, 03:36 PM	#10
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	I have the same answer. This has already been discussed in the food handling polls.

09-23-2007, 05:03 PM	#12
MileHighSmoker Full Fledged Farker Join Date: 10-18-06 Location: Parker, CO	I was close... at least I errored on the side of caution __________________ [CENTER][FONT=Arial]Large Big Green Egg[/FONT][/CENTER] [CENTER][FONT=Arial]84,000 BTU Jenn-Air 5 Burner Gasser with Infrared Rotisserie[/FONT][/CENTER] [CENTER][FONT=Arial]4 Rack Digital Bradley Stainless Smoker[/FONT][/CENTER] [CENTER][FONT=Arial][/FONT] [/CENTER]

09-24-2007, 09:27 AM	#14
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	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? __________________ Greg American Picker Blog

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Starting Temps for meat	RPA	Catering, Food Handling and Awareness	14	07-16-2011 08:40 AM
target temps and times for meat??	trekmstr	Competition BBQ	3	08-23-2009 04:54 PM
meat temps and times question	StayDown	Q-talk	2	05-16-2009 10:24 AM
meat temps prior to smoking	eagle697	Q-talk	19	03-24-2008 03:17 PM
Meat temps and times	Roo-B-Q'N	Q-talk	5	10-24-2006 05:24 PM