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Food Handling General Discussion General and open discussion for food handling and safety.


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Unread 10-05-2012, 07:07 AM   #1
rowdycowboy
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Default Cooling down

I pulled a lot if pork around 2:30 this morn. Let cool couple hours then bagged. Put in fridge around 5. Feel asleep until about 8 and checked my fridge and was up to little over 60 degrees. Took some of meat put in another fridge. What should I do? Will it be ok?
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Unread 10-05-2012, 09:06 AM   #2
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The danger zone is 40° to 140°, with the most dangerous temps being in the 60° to 80° range. Serve Safe says you have 4 hours before the temp needs to be 40° or below. Your situation sounds iffy to me.

One thing to remember is that house hold refrigerators are designed to keep things cold, not cool them down, hence your warm fridge. I always use an ice and water bath with an ice bag on top to cool the meat down to cold before fridging.

Hopefully others will chime in with more info.
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Unread 10-05-2012, 09:28 AM   #3
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Yeah I should used ice bath. Checked it seems alright and is cooled down now.
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Unread 10-05-2012, 09:47 AM   #4
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K thank you for ur help
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Unread 10-05-2012, 10:53 AM   #5
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Your food is fine. Look up two stage cooling method. You can take whatever the health department, usda, serv safe and all the other place out there and add a little time, there stuff is extreme to ensure no problems. There is a lot more room for error then you might believe.
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Unread 10-05-2012, 11:03 AM   #6
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Thanks I feel a lot better. I had it pulled and that helped a lot with cooling. Seems fine. I think if it were bad you could tell it. I just always want to be safe. I done a taste test and tastes fine also
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Unread 10-05-2012, 11:25 AM   #7
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FWIW

When I cook extra butts, briskets, etc--I pull/chop/whatever and put in aluminum pans. Each pan is loaded shallow, no more than 1/2 full.
These are cooled for a bit to near room temp and then into the freezer for a couple of hours.
Quick chill and does not have enough residual heat to drive the freezer temp up much, if any.
Then vacusuck or whatever I plan for storage.

Works for me.

Your meat should be just fine the way the timing worked out.

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