Food temps, handling and the danger zone

[Goose]

Can anyone point me to an on-line reference for the danger zone while cooking, explaining the pitfalls and ect?

I had handouts from a food service class I took years ago but cannot find them.

Thanks,

[jimbloomfield]

45 rule. Under 45 or over 145. Between 45 and 145 one hour time limit.

[Grillman]

Serving

• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
• Use a food thermometer to check hot and cold holding temperatures.
• Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

http://www.fsis.usda.gov/Factsheets/...sics/index.asp

[big brother smoke]

WE have great information below:

http://www.bbq-brethren.com/forum/forumdisplay.php?f=31

[Goose]

Originally Posted by Grillman

Serving

• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
• Use a food thermometer to check hot and cold holding temperatures.
• Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

http://www.fsis.usda.gov/Factsheets/...sics/index.asp

This is on that site as well;

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Originally Posted by big brother smoke

WE have great information below:

http://www.bbq-brethren.com/forum/forumdisplay.php?f=31

Yes I did see that, I am a very cautious cook and have had some training in food safety.
I have run into situations where I have seen someone is not cooking safely and I wanted to point to an authoritative website.

The USDA.gov website should do the trick.

Thanks Gents,

[WhereThereSmoke]

Here's the url for video 1 of 6.
I learned a lot from watching these vids.
http://www.youtube.com/watch?v=HqFPF...eature=channel