Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
|
Thread Tools |
05-28-2006, 10:47 PM | #1 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
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.. |
06-01-2006, 11:39 AM | #2 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Quote:
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... |
|
06-01-2006, 12:29 PM | #3 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
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. |
06-01-2006, 02:30 PM | #4 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
|
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 |
06-01-2006, 02:36 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
|
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 |
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 | |
|
|