: : 1. The temparature "danger Zone" is 40 to 140 degrees Farenheit. You don't think we would keep the meat between those temps, do you?
: : 2. Our grill temps(clamshell grills) are 425 degrees on the upper platen and 350 degrees on the grill surface. Those temps would kill any bacteria.
: : 3. The meat is held in the UHC cabinents for 20 minutes @ 160-170 degrees farenheit. Still above 140 degrees, therefore keeping bacteria from regrowing.
: JOSHERS I AGREE WITH YOU TOTALLY, TRY TELLING THAT TO THE OTHER IDIOTS WHO THINK THAT BACTEWRIA DOES NOT DIE WHEN COOKED AT THAT TEMP
: PS. DO YOU HAVE THE NEW MADE FOR YOU SYSTEM IF SO WHAT IS IT LIKE?
: : --
: : McSpotlight: Colin Clarke, McDonald's food poisoning expert, said in an internal report that it "recommends that 73 degrees C be the internal minimum temperature of the final product, and that their temperatures were not reaching that in all cases. The minimum was, in fact, 70 degrees C."
: : The method isn't infallible.
: MCSPOTLIGHT THE MCDONALDS STANDARD IS BETWEEN 68-72 DEGRESS FOR MEAT so get your facts right
: McSpotlight: Really? That's not the verdict of the report that McDonald's published.
*Yes, we have the new made for you system. We have had it since about October of 98. I have worked at both staging and q-ing stores, and I can honestly say I don't know why we were wasting our time with the other methods. The crew is happier,Service times are WAY down, our DT moves even quicker than it did before. Also, customers are giving A LOT of positive input on this new system. I think it is wonderful, and as long as you do things right ( not keeping sandwhiches up) the system works great for everyone---customers and crew. Also, there is a great reduction in the amount of stress on the crew.
McSpotlight: Is this relevant to the topic under discussion, though?