Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Food Handling General Discussion General and open discussion for food handling and safety. |
|
Thread Tools |
10-05-2012, 07:07 AM | #1 |
Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
|
Cooling down
I pulled a lot if pork around 2:30 this morn. Let cool couple hours then bagged. Put in fridge around 5. Feel asleep until about 8 and checked my fridge and was up to little over 60 degrees. Took some of meat put in another fridge. What should I do? Will it be ok?
|
10-05-2012, 09:06 AM | #2 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
|
The danger zone is 40° to 140°, with the most dangerous temps being in the 60° to 80° range. Serve Safe says you have 4 hours before the temp needs to be 40° or below. Your situation sounds iffy to me.
One thing to remember is that house hold refrigerators are designed to keep things cold, not cool them down, hence your warm fridge. I always use an ice and water bath with an ice bag on top to cool the meat down to cold before fridging. Hopefully others will chime in with more info. |
10-05-2012, 09:28 AM | #3 |
Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
|
Yeah I should used ice bath. Checked it seems alright and is cooled down now.
|
10-05-2012, 09:47 AM | #4 |
Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
|
K thank you for ur help
|
10-05-2012, 10:53 AM | #5 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
|
Your food is fine. Look up two stage cooling method. You can take whatever the health department, usda, serv safe and all the other place out there and add a little time, there stuff is extreme to ensure no problems. There is a lot more room for error then you might believe.
__________________
Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
10-05-2012, 11:03 AM | #6 |
Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
|
Thanks I feel a lot better. I had it pulled and that helped a lot with cooling. Seems fine. I think if it were bad you could tell it. I just always want to be safe. I done a taste test and tastes fine also
|
10-05-2012, 11:25 AM | #7 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
FWIW
When I cook extra butts, briskets, etc--I pull/chop/whatever and put in aluminum pans. Each pan is loaded shallow, no more than 1/2 full. These are cooled for a bit to near room temp and then into the freezer for a couple of hours. Quick chill and does not have enough residual heat to drive the freezer temp up much, if any. Then vacusuck or whatever I plan for storage. Works for me. Your meat should be just fine the way the timing worked out. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
Thread Tools | |
|
|