Processing laws???
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Just remember until recently, the USDA recommended pork internal temperature cooked to 160. Was dry as a bone and I knew no chef that would do that to a good cut of meat. More important to understand the biochemistry involved or get advice from someone that does.
I would think we could all understand that the government doesn’t always have our interest at heart. Lobbyists and self-serving interest is always a factor. Money being the name of the game. For instants - gloves. With gloves a person is much more likely to cross contaminate, where as without gloves more likely to wash their hands between task. Latex and vinyl industry lobbied to make gloves mandatory. A good health inspector will look at kitchen practices rather than nick-pick laws.
Be safe but have fun.
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Just remember until recently, the USDA recommended pork internal temperature cooked to 160. Was dry as a bone and I knew no chef that would do that to a good cut of meat. More important to understand the biochemistry involved or get advice from someone that does.
I would think we could all understand that the government doesn’t always have our interest at heart. Lobbyists and self-serving interest is always a factor. Money being the name of the game. For instants - gloves. With gloves a person is much more likely to cross contaminate, where as without gloves more likely to wash their hands between task. Latex and vinyl industry lobbied to make gloves mandatory. A good health inspector will look at kitchen practices rather than nick-pick laws.
Be safe but have fun.
Chef I couldn’t agree with you more about the gloves.
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USDA has lowered ground meat IT requirements a few years back from 156 to 155 with a minimum hold time of 15 seconds at 155. If you bring your IT up to 158 the hold time is instant meaning 0 seconds.
When cooling the ‘critical’ temps are 140 to 70 within 2 hours and then from 70-41 within an additional 4 hours (6 hour total from 140-41) with 41 being done with the cooking/cooling process.
These temperature requirements are to control food born illness.
Hope this info helps… -
USDA has lowered ground meat IT requirements a few years back from 156 to 155 with a minimum hold time of 15 seconds at 155. If you bring your IT up to 158 the hold time is instant meaning 0 seconds.
When cooling the ‘critical’ temps are 140 to 70 within 2 hours and then from 70-41 within an additional 4 hours (6 hour total from 140-41) with 41 being done with the cooking/cooling process.
These temperature requirements are to control food born illness.
Hope this info helps…Dan Vesel Finally the USDA is catching up
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Yup!
They do allow lower temps with longer hold times so if someone was so inclined they could. It’s all about “LOG” I cannot tell you exactly what it is but getting to a 7 log is considered a 10,000,000 (10 million) times reduction of bacteria.We bring all of our smoked products up to 156 for a minimum of 1 minute for peace of mind in the odd instance that our thermometers may be off even though they are checked and re-calibrated weekly if off.
For example to get to a LOG 7 the hold times are:
130 IT= 121 Minutes
140 IT = 12 Minutes
145 IT = 4 Minutes
150 IT = 72 Seconds
152 IT = 46 Seconds
154 IT = 29 Seconds
155 IT = 15 Seconds (temp USDA recommends)
158 IT = Instant (0 seconds)I would never do it but it could be done safely according to the USDA. The whole process is aimed at killing bacteria that could cause a food born illness.
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cdavis said in Processing laws???:
Chef I couldn’t agree with you more about the gloves.
What Chef said is true however, employees are supposed to be changing gloves frequently between tasks.
Another thing about gloves that I like, is I can wash my hands in hotter water with gloves on, and I maintain that my gloved hands are cleaner after washing than my bare hands would be.
I am kind of obsessive about handwashing while processing and it’s more because I hate getting anything I touch covered with meat/fat/dreck than actual sanitation.
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Yup!
They do allow lower temps with longer hold times so if someone was so inclined they could. It’s all about “LOG” I cannot tell you exactly what it is but getting to a 7 log is considered a 10,000,000 (10 million) times reduction of bacteria.We bring all of our smoked products up to 156 for a minimum of 1 minute for peace of mind in the odd instance that our thermometers may be off even though they are checked and re-calibrated weekly if off.
For example to get to a LOG 7 the hold times are:
130 IT= 121 Minutes
140 IT = 12 Minutes
145 IT = 4 Minutes
150 IT = 72 Seconds
152 IT = 46 Seconds
154 IT = 29 Seconds
155 IT = 15 Seconds (temp USDA recommends)
158 IT = Instant (0 seconds)I would never do it but it could be done safely according to the USDA. The whole process is aimed at killing bacteria that could cause a food born illness.
Dan Vesel thank you that is very informative
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cdavis said in Processing laws???:
Chef I couldn’t agree with you more about the gloves.
What Chef said is true however, employees are supposed to be changing gloves frequently between tasks.
Another thing about gloves that I like, is I can wash my hands in hotter water with gloves on, and I maintain that my gloved hands are cleaner after washing than my bare hands would be.
I am kind of obsessive about handwashing while processing and it’s more because I hate getting anything I touch covered with meat/fat/dreck than actual sanitation.
processhead I went to a local meat market the other day for some country style ribs. The butchers gloves had meat on the cuffs that was so dry it was dark brown. I also wear gloves and wash frequently. I just thought maybe this butcher might wash more often if he was bare handed.
but then again maybe not
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