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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 09-22-2008, 05:41 PM   #1
Phred
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Will be cooking some pork butts over night and then will be foiling and packing them in a cooler in the morning to take to an open house that's going on all afternoon. After taking them out of the cooler how I can I serve it during the afternoon and keep it from getting everyone sick? Frigerate and bring out small portions?

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Phred

Last edited by Phred; 09-22-2008 at 05:42 PM.. Reason: correct spelling errors
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Unread 10-03-2008, 03:43 PM   #2
Divemaster
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If you keep it out of the danger range of 40* to 140* you should be ok... I've found that I keep mine hot and put it into a pre-heated cambro it holds for hours!

I would pack up a number of 1/2 pans and pull one out when you need it... Remember to check the temps often!!!
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Unread 10-03-2008, 05:09 PM   #3
Bbq Bubba
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Get a disposable chafer set and use half pans at a time.

Keep it above 140* and check often!
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