Menu
Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!
  • Home
  • Forums
    New posts Search forums
  • What's new
    New posts New media New articles New media comments New article comments New resources New profile posts Latest activity
  • Articles
    New articles New comments Series Search articles
  • Members
    Current visitors New profile posts Search profile posts
  • Extras
    Upgrade Your Membership Jeff's Rubs & Sauce Jeff's Videos
Search

Search

By:
Advanced search…
Log in Register
What's new
Menu
Log in
Register
Navigation
More options
Contact us
Close Menu
  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  • Home
  • Articles
  • Instructionals

Usda Safe Food Handling

  • Author richoso1
  • Publish date May 26, 2010
  • Updated Apr 28, 2011
Here is a link to the USDA Food Safety and Inspection Service. I has a great deal of information on safe food handling.

It covers:
  •  How temperatures affect food
  • The Danger Zone
  • Storing leftovers
  • Reheating
  • Cold storage temperatures
http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp

Comments

flier
  • flier

    flier

  • Sep 21, 2011
great info.
 
You must log in or register to reply here.

Log in

Forgot your password?
Don't have an account? Register now

Article information

Author
richoso1
Views
887
Comments
1
Last update
Apr 28, 2011

More in Instructionals

  • pops6927
    How To Cure And Smoke A Turkey
    This is how I do a turkey (or any poultry). Equipment: Food Safe...
  • pops6927
    The Art Of The Curing Brine!
    I was born and brought up in a grocery/meat store, and my dad...
  • pops6927
    From Bon Appétit - Breaking down and Cutting Up the Steer of Beef
    http://www.bonappetit.com/story/every-cut-of-steak-explained A very...
  • pops6927
    The "UNCURED" Fallacy
    This article explains the 'uncured' curing, as does this statement from...
  • pops6927
    CURING and SMOKING - The Basics
    CURING There are two major forms of curing - wet and dry. I can speak...

More from richoso1

  • richoso1
    SMF Acronyms & Definitions
    I have had several request for a list of them. Below you will find what...
  • richoso1
    Abt Recipes
    Describe 'ABT Recipes' here, using the EDIT icon to add your favorite...
  • richoso1
    Link To Great Information On Using A D O Dutch Oven
    If you ever have tried to figure out how many coals to use on top or...
  • richoso1
    Whiskey Glazed Smoked Ham By The Bbq Pit Boys
    I know there may be some folks who are thinking about smoking a ham...
  • richoso1
    Whiskey Glazed Smoked Ham Recipe By The Bbq Pit Boys
    A great video that is educational, funny, and entertaining. They do it...

Share this article

Reddit Pinterest Tumblr WhatsApp Email Link
  • Home
  • Articles
  • Instructionals
  • Style chooser
  • Change width
  • Contact us
  • Terms and rules
  • Privacy policy
  • Help
  • Home
  • RSS

SmokingMeatForums.com is a community of food lovers dedicated to smoking meat.

© 2004- SmokingMeatForums.com

What's new

  • New posts
  • New profile posts
  • Latest activity

Forum statistics

Threads
200,804
Messages
2,278,982
Members
130,565
Latest member
kmints

Share this page

Reddit Pinterest Tumblr WhatsApp Email Link
  • SMF
  • Change width
Forum software by XenForo® © 2010-2020 XenForo Ltd. Design by: Pixel Exit | Add-ons by ThemeHouse
  • Width
  • Queries
    16
  • Time
    0.1144s
  • Memory
    9.42MB
Top Bottom
✖
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.