2 replies to this topic

[tacticaltal]

Is it safe to use the flour that was used to coat pork cutletts for milk gravy after the pork is done? Making the graviy in same pan as the pork.

[Mike Green]

Is it safe to use the flour that was used to coat pork cutletts for milk gravy after the pork is done? Making the graviy in same pan as the pork.

Hi -  Your flour will(obviously) potentially contain pathogens...... but I'm guessing the finished gravy will be brought to the boil?-(or at least exceed 75 degees celsius (167 degrees farenheit)?

 

In which case it should be fine

 

(FDA guidance attached)

 

Kind Regards

 

Mike

Attached Files

•  Appendix 4 Bacterial Pathogen Growth and Inactivation.pdf   2.08MB   13 downloads

Edited by Mike Green, 08 September 2014 - 11:08 AM.

[Setanta]

Never mind! I'm not awake!

Edited by Setanta, 08 September 2014 - 12:11 PM.