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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. |
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02-07-2011, 07:58 AM
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#1 |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
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A very informative food temperature document
A friend sent me this and it has some excellent information on food temperatures and food safety.
http://www.fsis.usda.gov/oppde/rdad/...try_tables.pdf
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend |
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02-07-2011, 10:21 AM
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#2 |
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is one Smokin' Farker
Join Date: 07-03-09
Location: Burris Crossroads, GA
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so essentially the higher percentage of fat the longer the hold time for any given internal temperature. but this chart applied to RTE poultry, did you come across one for raw poultry?
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"Red" |
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02-07-2011, 09:16 PM
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#3 |
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Knows what a fatty is.
Join Date: 04-17-10
Location: Ravensdale, WA
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Is there going to be a test later?
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02-07-2011, 09:20 PM
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#4 | |
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Moderator
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
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Kevin |
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