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| Food Handling General Discussion General and open discussion for food handling and safety. |
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06-21-2006, 12:42 AM
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#1 |
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Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Open floor
Any issues, or topics related to food safety and handling, that need to be discussed or addessed? Anything you feel that might not have been looked at?
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06-21-2006, 12:46 AM
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#2 |
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Banned
Join Date: 07-18-04
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Lighting.
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06-21-2006, 01:49 AM
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#3 |
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Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Foods like breads, pies, cakes etc.. that aren't intended to be served hot or cold. What are the storage rules on those and how does one determine if a food item qualifies for that group of "room temp" items.
I guess condiments would also end up in a similar catagory also. I've never had a bottle of sauce or ketchup arrive at my table cold from a fridge, although nearly every container I have of such stuff says to refrigerate after opening.
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Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
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06-21-2006, 07:50 AM
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#4 |
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Babbling Farker
  
Join Date: 07-22-05
Location: Long Island, NY
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Storage/handling of Butter, Mayo, etc. There is actually some interesting info on mayo that get's me strange looks when quoting.
Frozen temperature vs. safe (as opposed to quality) storage time.
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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06-21-2006, 08:17 AM
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#5 |
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Grand Poobah and Site Admin
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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does 'Our style' of cooking really act as a type of preserative for the meat?? We all notice that the smoked stuff is still good after weeks in storage.
Meaning...officially, will BBQ'ed ribs hold in the fridge longer than grilled or (eeeekk) baked. or are we just blowing smoke?
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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06-21-2006, 08:56 AM
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#6 | |
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Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Quote:
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06-21-2006, 09:00 AM
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#7 |
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Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Must go rescue car from repair shop today.
I will do some investigating on some of these questions. In the meantime, have at it guys. See you tomorrow! Joe |
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06-21-2006, 09:08 AM
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#8 | |
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Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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Quote:
Mayonnaise doesn't actually require refrigeration from a safety standpoint. http://www.co.yakima.wa.us/health/documents/mayoo.pdf
__________________
GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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06-21-2006, 09:43 AM
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#9 | |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
We made our own mayo at Luby's and most of the volume stores never refrigerated the mayo - it stayed in a lexan in the salad department...of course we used gallons and gallons a day with salad dressings and such - and NO we did not have severe outbreaks of food poisoning! However, some people will NEVER believe this...and that's OK..better to be safe than sorry.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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06-21-2006, 09:44 AM
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#10 |
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Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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__________________
GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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06-21-2006, 02:39 PM
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#11 |
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On the road to being a farker
Join Date: 08-13-03
Location: Arizona
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Cleaning of equipment, coolers, slicers, ice makers and food prep areas. What I'm referring to is caring for all the support equipment that we use. Not the knives and dishes, but the bigger things. Somewhat in-line with the lighting referenced above
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Don't argue with an idiot: people watching may not be able to tell the difference |
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