The numbers may have slipped a little, but 4 to 140 in 4 is just so darn easy to remember!
Good luck and good smoking.
Good luck and good smoking.
I get tired of people commenting on how the 40-140 rule is some sort of old wifes tale.
It is in the FDA's 2009 Food Code if anyone wants to look. look under 3-501.19 2.(b)
[sup]http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm#part3-5[/sup]
(B) If time temperature control is used as the public health control up to a maximum of 4 hours:
- (1) The food shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; [sup]P[/sup]
- (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; [sup]Pf[/sup]
- (3) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; [sup]P[/sup] and
- (4) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. [sup]P[/sup]
No one is trying to Shut Down any one! I/We are stating the Guidelines that have been adopted by the Moderators and Administrators of this Thread and this Site...You are welcome to do what ever you wish, but posts that give potentially Dangerous Opinion will be brought to the Posters attention...And repeated posts of Dangerous opininion will be Deleted...As a Professional Chef/ Restauranteur/ Certified ServSafe Instructor, I HAVE Studied, Reviewed, and Met USDA and FDA Guidelines, Scoring in the Mid 90's on Every Inspection...The FDA establishes At what Temperature and Length of Time at that Temp Food is deemed Safe for Sale to Comsumers...There are No specific Recommendations for HOW you get there...This lack of recommendation is Specifically why SMF follows a Professionally Recognized Safe Guideline that has a Margin of Error...JJOf course you would. That way a difference of opionen could be shut down. If you would take the time to call the FDA you would learn something. I find it offensive that the truth is considered needed to be edited.
Take the time to study to show yourself approved
Disparaging Comments about others Knowledge and Abilities WILL NOT BE TOLERATED>>>PERIOD>>>END OF DISCUSSION...JJ
Karl, not too sure where the myth is coming from. the premise is food is handled from the factory/plant to wholesale/retail in a proper fashion. wholesale/retail is to handle/store it properly and then it is up to us to do the same as an end user. if we do this then the chances of foodborne illness is greatly reduced. not trying to stir the pot, just trying to understand what about the "40-140 /4 hr" doesn't sit well with you and why. i have been serve safe certified since the '90's and have been cooking professionaly since the 80's so i have studied a few books that are based on science/trial and error with case studies. if you have any references/links or articles i would be open to checking them out.I would suggest that you take a breath. It is a myth if you are trying to use it for the control from the store. (raw meat) makeing sausage and then eating it.
There have been some who are blending the time from butchering to serving. And that would be impossable guidlines to meet.
Karl
I've used welding gloves for several years to handle everything hot, except direct contact with food. Yes, they get blackened from charcoal, ashes, food drippings from handling hot grates, etc. I just rub mine in dirt to absorb the grease, rub them together like you're washing your hands, then wipe them on a terry cloth rag, old towel, whatever is handy. A couple times a month usually does the job.I like this; what experience have you all had with cleaning these tough leather gloves? I have tried putting them through the wash but they are just so darn resilient. I don't use them (generally) to touch my food directly but they do build up a mighty seasoning and I feel wasteful with the idea of replacing them just because the finger-tips are a little blackened and make my kitchen smell like BBQ anytime they handle something hot (which I secretly enjoy). I guess my question is, is this actually a concern I should be having?