ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-23-2011, 05:16 PM   #16
Grillman
is One Chatty Farker

 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Divemaster View Post

Also, remember that when cooling food you have a total of 4 hours to get it below 41* (2 hours to 70* and 2 hours to 40*)
Actually that is 2 Hours, maximum total time to allow food to cool down
to 40°.
And if the outdoor temperature is 90° or higher. The cool down time is
shortened to 1 Hour.

The FDA recommends that any food left out longer than TWO hours should
be thrown away....again that is shortened to ONE Hour if Temperatures
are above 90 °.
__________________
........................
Grillman is offline   Reply With Quote


Unread 09-24-2011, 06:56 AM   #17
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Grillman View Post
Actually that is 2 Hours, maximum total time to allow food to cool down
to 40°.
And if the outdoor temperature is 90° or higher. The cool down time is
shortened to 1 Hour.

The FDA recommends that any food left out longer than TWO hours should
be thrown away....again that is shortened to ONE Hour if Temperatures
are above 90 °.
Here I go again...sorry, guys.

Actually you're both wrong (although to be honest, I have no idea what the FDA recommends).

The truth is, you have a total of six hours to cool from 135-41...as per ServSafe standards...yes I know, another set of standards (ServSafe, USDA, FDA, individual states, etc.)

ServSafe teaches you that you need to get food from 135-70 in two hours. From there you have four additional hours to take it to 41.

Again, I have no idea what the FDA recommends...heck, I usually have to look up what the USDA recommends. I do, however, typically know what my state REQUIRES. All the federal bodies just give recommendations. They are not laws (unless you're into interstate commerce and fall under USDA regulations).
__________________
"BBQ...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:55 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts