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


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Unread 06-02-2006, 02:03 PM   #1
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Default Temperatures

Most of us know these temps. But I thought I'd post them for those that don't.
(Copy and print) Place somewhere for future reference.

The Danger Zone – 41°F to 135°F. This is the range of temperature that disease-causing bacteria grow rapidly. Bacteria grow especially quickly between 70 and 120 degrees.

Cooking (minimum internal temperatures for 15 seconds).

165°F = Poultry, Stuffed Meats/Fish, Soup, Leftovers and foods cooked in a microwave.

155°F = Ground Beef, Ground Pork, Ground Fish

145°F = Eggs, Fish, Pork chops, Lamb, Steaks, Veal

135°F = Cooked vegetables (never store at room temperature)

130°F = Rare Roast Beef for 112 minutes.

Reheat foods to 165°F within 2 hrs. (Never reheat food in a steam table or a hot holding oven)
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Unread 06-02-2006, 02:28 PM   #2
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Thanks, bruddah. Hey, that last one about rare roast beef...does it turn into medium rare after 112 minutes??
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Unread 06-02-2006, 02:30 PM   #3
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Quote:
Originally Posted by Arlin_MacRae
Thanks, bruddah. Hey, that last one about rare roast beef...does it turn into medium rare after 112 minutes??
Give it a try! Let me know.

Last edited by Arlin_MacRae; 06-02-2006 at 06:28 PM..
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Unread 06-02-2006, 06:23 PM   #4
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OK, so 112 minutes is not a typo??
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Unread 06-02-2006, 07:27 PM   #5
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Quote:
Originally Posted by Dakaty
OK, so 112 minutes is not a typo??
That's what the book says.
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Unread 06-02-2006, 10:25 PM   #6
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was wondering the same thing. 130 for 112 minutes?

or it turns in to a pork chop at 130.?? Ask rbsnwngs. :)
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Unread 06-03-2006, 12:13 AM   #7
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For any other Brethren in the Big Apple - The danger zone here is for 40 to 140 degrees.
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Unread 06-03-2006, 10:06 AM   #8
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Quote:
Originally Posted by BrooklynQ
For any other Brethren in the Big Apple - The danger zone here is for 40 to 140 degrees.
Thank you. Perfect example of how some laws do vary state to state.
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Unread 06-10-2006, 10:21 PM   #9
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Just to clarify, is all pork good at 145*? I was thinking that pork should be taken to 165* to kill the bad chit.
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Unread 06-10-2006, 10:28 PM   #10
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Quote:
Originally Posted by Brauma
Just to clarify, is all pork good at 145*? I was thinking that pork should be taken to 165* to kill the bad chit.
140-145* is holding temp. Pork roasts should be taken to 165* minimum.
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