First off, I feel that the 40-140 in 4 rule as a guide is a very good starting point for as mentioned earlier about 90% of what is discussed here. Yes, there are some items that will take longer and some will go much faster. I personally used 40 - 140 in 4hr guide before I saw it here, because of wanting to get the food out of the temperature danger zone faster. I fully support that as a guide...
Where I work we follow Hazard Analysis and Critical Control Points (HACCP) for all of our food storage, preparation, cooking, holding, transportation and service. It is not mandated by the Sate or FDA, but it is what we use and our company serves millions of meals a year. A bit on the history of HACCP
http://www.haccpforexcellence.com/home/history_of_haccp . I have looked for a mandated rule to support the 40-140 in rule, that is set in stone. Could not find it either, however it is a good guide to follow. With HACCP they talk about time at the temperature (see below). The only time I see a time with heating things up is in reheating (40-165 in <2hrs). When cooling we look at how fast we can cool it. Just a guide we use 140 to 70 in 2hrs then 70 to <40 in 4hrs. Does not make since to me either, but that is what the Florida Sate inspector looks for as well.
A suggested plan by the FDA
http://www.fda.gov/Food/FoodSafety/...odSafetyHACCPPrinciples/Operators/default.htm
Below was taken from (saved me from typing it all out
)
http://www.webstaurantstore.com/guide/43/haccp-and-critical-control-point-guide.html
In the United States, the Food and Drug Administration (FDA) establishes minimum internal temperatures for cooked foods. It is important to remember that these values can be superseded by state or local health code requirements, but they cannot be below the FDA limits. Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows:
- 165°F (74°C) for 15 seconds
- Poultry (such as whole or ground chicken, turkey, or duck)
- Stuffing
- Stuffed meats, fish, poultry, and pasta
- Any previously cooked foods that are reheated from a temperature below 135°F (57°C), provided they have been refrigerated or warm less than 2 hours
- Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs
- 155°F (68°C) for 15 seconds
- Ground meats (such as beef or pork)
- Injected meats (such as flavor-injected roasts or brined hams)
- Ground or minced fish
- Eggs that will be held for a length of time before eaten
- 145°F (63°C) for 15 seconds
- Steaks and chops such as beef, pork, veal, and lamb
- Fish
- Eggs cooked for immediate service
- 145°F (63°C) for 4 minutes
- Roasts (can be cooked to lower temperatures for increased lengths of time) ( we will cook roasts to 130 and hold for 121 min)
- 135°F (57°C) for 15 seconds
- Cooked fruits or vegetables that will be held for a length of time before eaten
- Any commercially processed, ready-to-eat foods that will be held for a length of time before eaten
In addition, hot food must be held at a minimum internal of 135°F (57°C) if it is not immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer over long periods.
