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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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Unread 12-13-2006, 11:06 AM   #1
Kung Fu BBQ
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Default Fridge times

My wife and I argue this constantly.
Whats the rule of thumb on leftover meat in the fridge?
How long is too long on beef and pork?
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Unread 12-13-2006, 11:13 AM   #2
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I go 5 days, 3 for poultry. Not sure what the rule is though.
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Unread 12-13-2006, 11:24 AM   #3
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Here is what the FDA says:

http://www.foodsafety.gov/~fsg/f01chart.html

Really varies, HUH?

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Unread 12-13-2006, 11:27 AM   #4
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Nice find Kap.
When the health inspector shows up here and looks at meats (Cooked)
The general rule is seven days. (Even though we all know better)
Cooked meat properly refrigerated will last longer than that.
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Unread 12-13-2006, 11:40 AM   #5
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Quote:
Originally Posted by bbqjoe
Nice find Kap.
When the health inspector shows up here and looks at meats (Cooked)
The general rule is seven days. (Even though we all know better)
Cooked meat properly refrigerated will last longer than that.
along those lines... shouldn't smoked meat last a little longer than other cooked meats?
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Unread 12-13-2006, 11:47 AM   #6
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tjus77, if you dig around in this forum you'll find a little more on this.
But in short, the health dept. doesn't really recognize our form of smoking really anything more than another form of baking.
In order to qualify smoking as a form of preservation, there are some guidlines somewhere about the amount of moisture remaining, times, temps, and whatnot. I am not sure what it all is though.
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