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Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation. |
View Poll Results: What is the correct temperature for holding food in a steamtable or chaffing dish? | |||
120* | 0 | 0% | |
140* | 12 | 75.00% | |
165* | 4 | 25.00% | |
Voters: 16. You may not vote on this poll |
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05-26-2006, 06:11 PM | #1 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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What is the proper temperature for holding food?
Question: When holding food in a steam table or chaffing dish, what is the correct holding temp.?
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04-06-2009, 08:39 PM | #2 |
Got rid of the matchlight.
Join Date: 03-23-09
Location: Stamford, Connecticut
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I can't believe that this was posted back in 5-26-06 and no can post a reply.
I sure the person is not still waiting for an answer, but just in case someone is wondering, you should hold food at 140 degress and can do so up to 4 hours. After that you have to throw the food out. |
04-06-2009, 10:40 PM | #3 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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The answers are in the poll.
This forum(food Handeling Lesson Polls). was used in a 'classroom' type effort using Polls. it was run by one of our members who was a restaurant owner and safeserv certified. A question was posted, and a poll attached for the answers. Then a subsequent 'discussion' thread was associated with it and the details are discussed. I think this one was pretty much established at 140 based on the poll responses.
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04-15-2009, 10:40 PM | #4 |
Knows what a fatty is.
Join Date: 04-04-08
Location: Danbury, CT
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Yes as bbqchef33 stated, re-heat to 165 then hold at 140 or above.
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06-12-2009, 02:00 PM | #5 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...
This rule is in Hawaii... Just went to a sanitation class... The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is: 140*-70* 2hrs 70*-45* 2 hrs...I believe 40* is the USDA guideline...
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07-09-2009, 05:36 PM | #6 |
Got rid of the matchlight.
Join Date: 07-05-09
Location: Dallas Texas
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Warm temp 140 or above, Cold temp 40 or below.
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12-19-2009, 02:56 PM | #7 |
On the road to being a farker
Join Date: 09-12-08
Location: Kansas City, Mo
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Eat it before it goes bad.
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02-25-2010, 08:07 AM | #8 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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New FDA rules do away with the danger zone being 40-140 degrees. It is now 41-135 degrees. Previously cooked food needs to be heated to 165 degrees. Just took the ServSafe course so this is the newest information. Instructor said that FDA only issues guidelines and that the local HD may have different temp. rules. Always check with local HD for the rules you have to live by.
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02-25-2010, 10:26 AM | #9 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
While I haven't taken the course yet, Carol did and I have read all the materials. I've also developed a positive relationship with a number of the local HD inspectors and when they informally visit at a vending event (happens if others need to be inspected) I'm always asking questions to better udnerstand what they expect. Bottom line is take the ServSafe course if you can.
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Ford Retired competition cook. BBQ mentor. |
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02-25-2010, 10:54 AM | #10 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I have had serv safe for 10 years, and it goes over welll with the HD's when I send in my apps and they see that, there is a much easier process of inspection in the field. Great cheap way to have a quick easy inspection!
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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 |
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02-25-2010, 07:08 PM | #11 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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05-29-2010, 08:08 AM | #12 | |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Quote:
Good preperation...
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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01-04-2011, 09:11 PM | #13 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
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01-04-2011, 09:28 PM | #14 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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