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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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02-07-2011, 07:58 AM | #1 |
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Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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A very informative food temperature document
A friend sent me this and it has some excellent information on food temperatures and food safety.
http://www.fsis.usda.gov/oppde/rdad/...try_tables.pdf
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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02-07-2011, 10:21 AM | #2 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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so essentially the higher percentage of fat the longer the hold time for any given internal temperature. but this chart applied to RTE poultry, did you come across one for raw poultry?
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02-07-2011, 09:16 PM | #3 |
Knows what a fatty is.
Join Date: 04-17-10
Location: Ravensdale, WA
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Is there going to be a test later?
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02-07-2011, 09:20 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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