Originally Posted by Chef JimmyJ
There are a variety of people here with their opinions and beliefs. Some cross at the Green and some In Between. Some are more worried about Bacteria than others.
There is extensive info on Food Safety in the Forum nobody reads... BUT THEY SHOULD...
" NO ... No one would see it there (Food Safety Forum) as few if any people use that forum. In fact I doubt many people even know that forum exists, including myself. Needs to be here for all to see and respond to. "
The USDA and FDA establish guidelines and rules that have a wide margin of error to cover a broad spectrum of peoples needs. According to the USDA, if you are preparing food and you Sneeze or Cough, push your Hair out of your eyes, get possibly contaminated ingredients out of the Refer before or after starting your prep and/or have not Sanitized yourself, Tools and Work Area, with an appoved Sanitizer, Tested to be the proper strength/Ph, Before and After any of the above ...You are Breaking the Rules and are risking Foodborne Illness...Is this True? Yes. Does every person follow these and the many, many other guidlines ALL OF THE TIME? Highly doubtful...The Staff of SMF recommend following these guidelines because if you just follow most of them you reduce the risk of harming yourself and loved ones... EDUCATE yourself and make choices that work for you and are confident in...
Below is info on the " 40 to 140 in 4 " guideline. It is often misquoted and misunderstood. It is up to the individual to take it for what it's worth. Hope this helps...JJ
Some Guidelines are Standard on SMF...It is important for your Safety, that any Meats that have been Punctured, Injected, Boned Rolled and Tied or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)
This is how the rule was established...
A Guideline like 40-140 in 4...aka the Rule (less letters than Guideline) is, Easy to remember, Provides a margin of Error, Has been gleaned from information provided by Multiple sources, including but not limited to, Professional Food service organizations, The American Culinary Federation, The ServSafe program, the USDA and Food Service Professionals with Years of Experience... Is, " 40 to 140*F in 4 " written down in any Government Food Service Law Manual, or Word for Word on any fore mentioned Website or Charter?...NO...But it Has been adopted by This Site and others to protect our members...
Thanks JJ. There is a bit of sensible of information in what you posted.
I wonder though, how many people that won't put the probe in until the meat is 140* internal temp do the following without taking precautions and-or washing their hands before-after-etc after committing one of the following sins such as Sneeze, Cough, Push Hair out of Eyes, rub their Eyes, Blow their Nose and not wash their hands after blowing their nose as well as not washing their hands after doing one of the already said infractions?
I doubt not a single person can HONESTLY raise their hand and say they always wash their hands after doing one of the already mentioned things as well as others before touching the meat. Oh, there might be a person or two or three that might raise their hand out of dishonesty and say they do but if they want to be honest, they won't raise their hand.
I am sure that you are aware that even the restaurant people, food servers, and etc don't follow all of the rules although they are supposed to .Some will even spit on your steak if you send it back to the kitchen for adjustments because it wasn't grilled like you wanted it.
Now in reference to the 4 hrs and 140*, what is a person supposed to do if after 4 hrs they probe the meat and it is only 125*? ... Are they supposed to throw it out? ... Going to be expensive for a lot of people if that would happen as there is no guarantee or way for factually knowing that the meat is going to be 140* after 4 hrs.
To sum it up, some fear the probe and some don't and have never had a problem nor ever heard of anyone having a problem (myself included here) to this day, so as Dr K said in an earlier post, to each his own.
When I originally made this tread, I had never heard of this 140* - 4 hr thing and wondered how serious it was and what was behind it. From all of the postings in it, it appears it is serious to some and not serious to others.