MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling Lesson Polls

Notices

Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation.


View Poll Results: From 140* to 70* in __Hrs and from 70* to 41* or lower in __Hrs
1,3 1 9.09%
2,4 3 27.27%
3,1 6 54.55%
4,2 1 9.09%
Voters: 11. You may not vote on this poll

Reply
 
Thread Tools
Old 05-28-2006, 10:47 PM   #1
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Default Cooling food

HIG says that cooked foods may only be reheated once and then must be discarded. Cooling food that is to be stored has a guidline.
The question is this: Which set of numbers apply to this guideline.
__________________________________________________ _______________
The answer is 2,4
Does anyone see a conflict here?

Last edited by bbqjoe; 05-30-2006 at 12:52 AM..
bbqjoe is offline   Reply With Quote


Old 06-01-2006, 11:39 AM   #2
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Default

Quote:
Does anyone see a conflict here?
Sure, too much time in the "red zone".

Why the discrepancy?


On a related note, do these guidelines apply only to foods to be reheated?

What about stuff that is cooked intended to be served cold, like potatos of potato salad or pasta for pasta salad etc...
kcquer is offline   Reply With Quote
Old 06-01-2006, 12:29 PM   #3
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Default

I'm not sure why the discrepency, it's just something I noticed.

As far as cooling food that is to be served cold, the same rules for cooling down would apply.
bbqjoe is offline   Reply With Quote
Old 06-01-2006, 02:30 PM   #4
Yakfishingfool
Babbling Farker
 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Default

Not sure about the discrepancy, but the first fast cooler takes it through a zone more inline with human temperature ranges. So if bacteria are more likely to survive in a temperate climate. 140-70 cool should be faster. Less time to reproduce, less time in "the zone" Below 70, I'd believe there are fewer, but still some, bacteria/fungal/viral issues. Scott
__________________
Oh It'z BBQ!
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
Team BBQ-Brethren.com
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote
Old 06-01-2006, 02:36 PM   #5
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

Practicality and the reality of thermal physics may have something to do with it. You don't stick 140* food in your refrigerator and heat up all of the other food in there. And a large piece of meat is not going to cool from 70* to 40* real fast either. I'm just guessing.
__________________
Kevin
Kevin is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
British scientists develope food packaging that tell when food is bad Grillman Q-talk 1 01-07-2011 09:03 PM
anyone here have their bbq trailer or food truck parked on a commercial lot to sell food? koloa Catering, Vending and Cooking For The Masses. 13 11-02-2008 08:40 AM
Cooling options? embo500 Q-talk 21 07-22-2008 10:17 AM
Cooling down a 15 pound Turkey Jeff_in_KC Q-talk 35 11-19-2007 09:50 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:10 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts