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The Final Word on Food Safety

post #1 of 15
Thread Starter 
As the forum owner, I feel personally responsible for the information that is given out especially to the new folks who are looking for answers.

Most things written on this forum are taken as personal opinions and no one has a problem with that. We all have our opinions.

However, we will not be slinging personal opinions around when it comes to the topic of food safety.

I have always tried to stay well versed in food safety and as such, have decided a long time ago that the USDA is an authority on how to cook food and keep it safe for your friends and family.

(Never thought I would say that about a government agency!)PDT_Armataz_01_03.gif

The SMF will hold to the USDA regulations with no deviation. These things need no discussion in my opinion.

I expect OTBS members as well as other seasoned members to make it clear as to what the SMF recommends based on the USDA documentation.

I will be instructing the mods to edit/delete/lock whatever is necessary to make sure that incorrect information is not being given out.

I am not asking you to agree.. just know that this is how it will be handled here.

Most of you may not realize just how far reaching our forum posts are..

I have seen posts less than 20 minutes old show up in Google searches. Google indexes our forum on a constant basis due to it's dynamic nature.

This means that people we don't even see are finding the posts in bits and pieces and I need for these pieces to be as correct as possible.

I can only hope that they will come on over and read the whole thread but there is no guarantee that they will.

Do your part in keeping everyone safe per the USDA recommendations and if you want to take risks at your own home then feel free to do so.. just don't advise that here.

I appreciate EVERYONE'S cooperation in this matterPDT_Armataz_01_34.gif
post #2 of 15
I agree but I have a question. Are we allowed to state how we do something if we say that it is only our opinion???

Example: Smoking Prime Rib to 130 degrees internal for rare.
The reason I ask is because there are a number of people that like it and do it that way.
post #3 of 15
With a reputation Jeff the OP has to maintain being the person he is I see these guidelines a very wise decision. Following the industry standards/guideline is a must in his position.
post #4 of 15
Thread Starter 
I may be opening Pandoras box here (whoever that isPDT_Armataz_01_04.gif) but I am actually ok with you stating how you do it as long as you are very clear that the SMF and the USDA recommends otherwise for the safety of individuals.

One more caveat would be that I don't want to see individuals trying to be persuasive in using these non sanctioned methods of cooking.

See.. I am trying to be nice about iticon_rolleyes.gif
post #5 of 15
That's reasonable enough.....PDT_Armataz_01_34.gif
post #6 of 15

Thank you. PDT_Armataz_01_37.gif

post #7 of 15
This can be done legally under the food code. I will write it up for you tomorrow. Intact muscle rule allows it with certain guidelines. Like not putting a probe in prior to the outside going over 140 F. etc etc. But it is accepted in the food code.
post #8 of 15
Big Thanks to the owners and mods/admin.

.Thanks for the standards that have been posted and are enforced...PDT_Armataz_01_37.gif
post #9 of 15
Does this by any chance have to do with the "new" danger zone numbers?
Only asking because I absolutely want to comply with site and food safety standards and hearing a particular thing earlier that had changed from many years as a standard I just thought that was strange and definitely wouldn't want to jeopardize this site, its standing or any persons safety due to any form of misinformation.
post #10 of 15
Bump bump bump
post #11 of 15
I thought all this issue was closed and done with.
post #12 of 15
It is but that doesnt mean that the folks that may of missed this thread dont need to read it.
post #13 of 15


Need only to COMPLY in my opinion!!! PDT_Armataz_01_34.gif
post #14 of 15
Thanks Jeff
I think that the members here are happy to respect that this is your fourm and that we all need to respect and remember that this site is the premier reference for all things smoked and thus is held to a higher standard.
Thanks for providing a safe, informative and fun place for all of us to hang out
post #15 of 15

Glad to see SMF takes the high road on Food Safety.


I got this impression but it's good to have it so clearly stated, and backed up with operating policy. I'm a forum owner and moderator myself, Jeff,  and appreciate the benefit that you're giving us here. I also know a bit about the effort you've put into providing us this resource. Thank you


I've lived long enough to have a number of compromised health conditions. When I was a kid, the average life expectancy in the US was 65 years. Now it's approaching 80+.


Most of that is due to public health and cleanliness standards enforced by  agencies like the USDA. I've known people "in the 'good' old days" who suffered from the lack of proper food safety. You've got my full support in this.



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