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Food Handling General Discussion General and open discussion for food handling and safety. |
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05-23-2006, 12:55 AM | #1 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Group discussion #3 The "Danger zone"
Okay so we now know that 41*-135* is the area that promotes the growth of harmful bacteria. We also now know how to properly thaw meat.
Once again, HIG says that Potentially dangerous foods (PDF'S) that remain in this zone for over four hours must be discarded, whether heating or cooling. Does this bring up any issues? How might this affect "Low and Slow"? Are we ok? What do you think? |
05-23-2006, 01:26 AM | #2 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Using low cooking temps (200-250) and large cuts of meat, I'm sure that we frequently skirt the 4 hour window, if not exceed it outright. Frankly it doesn't scare me, if that was going to make me sick, it would have done it long ago.
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05-23-2006, 07:14 AM | #3 |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
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I would ask if the cooking temp is 200 to 220 how long does thawed meat stay in the < 135 range I think I took 4 to 5 hours on a pork butt the last cook I did. Would I then have to eject the butt as to long in the danger range?
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Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT) |
05-23-2006, 07:28 AM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I'm with KC here.
I understand, respect, and try to comply with the time/temp guidlines. But, It is like the "sell by" date on food. There is no little clock in there saying--"Wake up Cooties, time to destroy this food" Well, maybe there is in poultry To me, they are guidlines and I work hard to honor them. But, by the nature of our cooking......? TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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05-23-2006, 10:34 AM | #5 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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I always know its there.. up until 135-140 is when the cooty riot can begin inside that beef. So, i sit back and wait for the fight to start and then watch the mass destruction at 140. Yes by-products are left behind but no ones gotten sick on my BBQ except for eating too much of it. :)
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05-23-2006, 12:06 PM | #6 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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if the cut is a bone in butt as an example the interior of the meat is not a problem it will be the exterior, same with large cuts of beef. Now if the butt is boned and tied back together then you have exposed the interior to bacteria and getting the cut up to 140 in 4 hours would be a good idea.
Ground meat if cooking at low pit temps or cold smoking them a cure is called for and I would use as directed based on weight. Jim
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
05-23-2006, 12:44 PM | #7 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Very, very good point Jim.
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05-23-2006, 07:27 PM | #8 | |
On the road to being a farker
Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada
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Quote:
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Peter Beer is proof that God loves us. ____________________________________ Crown Verity gasser Little gasser Meco bullet, CharGriller Refrigerator shelf, pile of rocks, stack of wood Former Klose owner (sob) |
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05-24-2006, 01:30 PM | #9 |
On the road to being a farker
Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada
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As an aside, cooling of leftover food (which has been in the critical zone for less than the 4 hour limit) must be accomplished quickly.
A 2" pan will cool to safe temp in 2 hours; a 4" pan takes 8 hours and an 8" pan takes 32 hours to cool completely!
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Peter Beer is proof that God loves us. ____________________________________ Crown Verity gasser Little gasser Meco bullet, CharGriller Refrigerator shelf, pile of rocks, stack of wood Former Klose owner (sob) |
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