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Getting through danger zone - Page 3

post #41 of 44

You wash your meat and and wash up and Sanitize surfaces with Bleach or cleaner so you think you are safe? Guess again! You can never STERILIZE a Kitchen. You can Clean and Sanitize (See Below) but that only REDUCES the risk of bacteria making you sick. You will NEVER be 100% safe from Bacteria contamination! Even if you washed and, in some manner, Sterilized EVERYTHING before and after handling meat, there is still bacteria in the Air. Bottom line...If you know the Potential and as many points of contact as possible, you will be more Aware of the hazard and avoid contamination as much as possible. Wash meat or Don't wash the meat, Inject or Probe Raw ..IT JUST DON'T MATTER!...You simply need to Cook the meat at a known bacterial killing temp and not let the fire go out or fail to notice the fuel or power went out during your smoke! In addition...Keep Hot foods Hot and Cold foods Cold and make sides, that won't be further cooked, BEFORE you mess with the meat. Follow these safe practices and you will not have to worry about any of these Guidelines or what the USDA says...

 

Beyond the Yuck factor and baring letting the meat sit in the Danger Zone for many hours...You can take a refrigerated hunk of meat, drop it on the floor of a Slaughterhouse, let the Dog lick it, kick it around in a Cow Pasture, rub it on the surface of your Toilet, then cough and spit all over it and " IF " you Cook it, Smoke it or Sous Vide it right...There is not a species or genus of Bacteria on this Planet that can Survive!...JJ

 

http://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html

 

CLEANING

Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. The right cleaning agent must be selected because not all can be used on food-contact surfaces. (A food-contact surface is defined as a surface of equipment or utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.) 

 

 

.  SANITIZING

Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level. A safe level is defined as a 99.999% reduction of the number of disease microorganisms that are of public health importance. Sanitizing is accomplished by using either heat, radiation, or chemicals. Unless the item to be sanitized is effectively cleaned, it is impossible to obtain close contact between the sanitizer and the surface to the sanitized.  Also, some chemical sanitizers, such as chlorine and iodine, react with organic matter and so will be less effective when the surface is not properly cleaned.

post #42 of 44
Quote:
Originally Posted by Mr T 59874 View Post
 

Suggest you research some temp/time guides such as used in souse vide cooking, with or without water.

 

T

 

Research reliable sources as different meats along with cuts of beef, pork, poultry, and fish require different temps and times. 

 

T

 

Forgot our watery friends.


Edited by Mr T 59874 - 5/31/16 at 6:22am
post #43 of 44

LOL--SURE.

post #44 of 44
Quote:
Originally Posted by Chef JimmyJ View Post
 

You wash your meat and and wash up and Sanitize surfaces with Bleach or cleaner so you think you are safe? Guess again! You can never STERILIZE a Kitchen. You can Clean and Sanitize (See Below) but that only REDUCES the risk of bacteria making you sick. You will NEVER be 100% safe from Bacteria contamination! Even if you washed and, in some manner, Sterilized EVERYTHING before and after handling meat, there is still bacteria in the Air. Bottom line...If you know the Potential and as many points of contact as possible, you will be more Aware of the hazard and avoid contamination as much as possible. Wash meat or Don't wash the meat, Inject or Probe Raw ..IT JUST DON'T MATTER!...You simply need to Cook the meat at a known bacterial killing temp and not let the fire go out or fail to notice the fuel or power went out during your smoke! In addition...Keep Hot foods Hot and Cold foods Cold and make sides, that won't be further cooked, BEFORE you mess with the meat. Follow these safe practices and you will not have to worry about any of these Guidelines or what the USDA says...

 

Beyond the Yuck factor and baring letting the meat sit in the Danger Zone for many hours...You can take a refrigerated hunk of meat, drop it on the floor of a Slaughterhouse, let the Dog lick it, kick it around in a Cow Pasture, rub it on the surface of your Toilet, then cough and spit all over it and " IF " you Cook it, Smoke it or Sous Vide it right...There is not a species or genus of Bacteria on this Planet that can Survive!...JJ

 

http://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html

 

CLEANING

Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. The right cleaning agent must be selected because not all can be used on food-contact surfaces. (A food-contact surface is defined as a surface of equipment or utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.) 

 

 

.  SANITIZING

Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level. A safe level is defined as a 99.999% reduction of the number of disease microorganisms that are of public health importance. Sanitizing is accomplished by using either heat, radiation, or chemicals. Unless the item to be sanitized is effectively cleaned, it is impossible to obtain close contact between the sanitizer and the surface to the sanitized.  Also, some chemical sanitizers, such as chlorine and iodine, react with organic matter and so will be less effective when the surface is not properly cleaned.

Will everyone please re-read and pay close attention to Chef JJ's post. 

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