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Old 03-24-2011, 09:56 PM   #23
is One Chatty Farker

Join Date: 05-26-08
Location: Omaha, NE

Originally Posted by OL' Timer View Post
ServSafe says" 140-70 in 2hrs 70-45 in 2 hrs. It's not 6 hours, its 4 hours total or the bacteria starts to produce toxins into the meat. I pull the bones and pull them in half to cool faster. Briskets I cut the flat away to make it thinner to cool faster. If you use a good cooler and pack with towels to take up any space left in the cooler, you will not have to put back on the heat after only 2 hrs.
Actually what ServSafe says for proper cooling is to first cool from 135 to 70 within two hours, then cool to 41 or lower in the next 4 hours. "Cool TCS food from 135 to 41 or lower within six hours" I just took the course and this information can be found in chapter 8, page 17 (8-17) of the 5th edition.
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