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#1
05-13-2006, 04:28 PM
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 What's the proper temperature to hold cooked beef? I googled the alto-shaam site, but they weren't specific. I want to hold our whole tenderloin filet while we pull the rest of the meal together. As always, I appreciate your help. Mike
__________________ travelling gourmand      |
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#2
05-13-2006, 05:35 PM
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 You should talk to your Chef or the ServSafe certified individual or individuals in your restaurant for food safety information. The food Danger Zone is between 41° F. and 140° F. regardless of the type of food. You should keep the cooked beef at or above 140° F. to keep it out of the Danger Zone. I wouldn't cook it too far in advance of the rest of the food since cooking will continue at 140+° F. Here is a good site for food safety information and the Danger Zone for your reference: http://www.metrokc.gov/health/foodsfty/foodtemps.htm Last edited by Aurora : 05-13-2006 at 05:42 PM. |
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