Hey all, please help on this question. If between 40 and 140 degrees is the "danger zone" and bacteria form, wouldn't you pass thru that same zone if you put meat that you cooked in the fridge. It obviously doesn't go from above 140 to below 40 immediately. Is the safety factor simply that it doesn't remain in the zone for very long?

Thanks

The meat is cooked so I would say it doesn't have the same amount of bacteria that raw meat does

I believe the food safety classes teach that over four hrs in the danger zone allows bacteria to form toxins,which then are not destroyed by heat.

Some of the chefs may chime in with a more complete answer.

you have 4 hours to take cooked food from 140 to under 41 degrees according to the latest florida exam.
but to muddy up the waters further you can now run a steam table at 137.
large cuts of beef can be cooked at 130 degrees but you have to hold that for 122 mins as i remember.
i think they change the rules so they can justify a re exam every 5 years.
i know this doesn't help any (it sure doesn't help me so i just follow the old safe rules. going from cold to hot you have 90 mins prep time and then either reefer it or cook it. run the steam table at 145. and cool hot food down within 2 hours)
jack

Thanks to all. Jack, good sound advice and I appreciate it and will follow it.

Fred

fred,
thanks!!!
and don't forget every box of wood chips going to california must have the "this is a known carcogenic agent" stamped on them so i know you are brave if you are smoking lol
jack
ps. hope you took this in the humor it was meant. bad part about reguations is the people that make them have no idea what is really going on

Jack:

No offense taken. You don't know the half of what you can't do if you live here. However, when its 80 degrees in January you kind of forget.

Fred

My food safety instructor in NY told us you have a total of 4 hours in the danger zone before they want you to get rid of the food. He was basically saying add up ALL the time in the zone, starting with out on the counter in prep, ramping up during cooking, then cooling down if it is going into the fridge...... then reheat time... etc. Of course, BBQ stretches those rules from the get go, since the initial cook time eats it all up anyway lol. I think the nature of the large cuts and the effects of smoking result in a more stable product, if that makes sense...

Yep, minimize the time in the danger zone and 4hrs is the "magic number". I doubt if large cuts help (it may actually hinder) but salt and smoke are great preservatives.

Woodburner:

It is helpful. I guess, for us backyard guys, the secret is just to make certain that we don't leave things sitting around any longer than needed.

Thanks,

Fred