Please read

[eman]

Thanks Rich, that's good info, I hope I'm not stepping on toes here, but I for one am glad the point (reputation) system is gone for this very reason, I passed on information I read as a newbie based on the gadzillion points the poster had that is evidently wrong and quite possibly put my family in danger. Because my time is limited to about 30-45 minutes a day on SMF I tend to search for the info I'm looking for on that particular day and ended up taking advice based on their "reputation," sure wish we had sticky's at each subject in the sub forum about how to handle, cook to temp, i.e. "food safety," posted by a "trusted authority" following USDA guidelines and then locked to eliminate opinions, it would serve as a quick reference for the newbies and those of us that don't have the time to read through hundreds of post on a particularsubject                                                                                                                                                This member took the advice of one member that doesn't seem to follow USDA guidelines. I know we all try to help anyone that ask a question or has a problem, But please If you are not sure of the info you are recieving wait a few min. and get more than one answer. There are things i'm not sure of yet so i will not try to help someone else with a question on that subject. I think this members suggestion that we do a sticky at the top of every sub forum about what the USDA safe temps both for handeling and cooking temps would be a great addition to the site.

 

[mythmaster]

I have this USDA page bookmarked for reference: http://www.fsis.usda.gov/factsheets/meat_preparation_fact_sheets/index.asp

Also, I don't care for the point system either, and I certainly don't miss it.  When we find an exceptionally good and informative post then we can give it a "thumbs up" so it will show up earlier in searches.