Originally Posted by theflints01
Actually, the four hours is the aggregate time out of the food safety zone so you need to take the cooking time of the chicken into account also, until it registers 165 F. If you are cooking chicken "low and slow", you may only have two hours to get the food served before the four hours of total time outside the fsz are up.
I agree they didn't perform their due dilligence in educating the client as how to hold the product. What may seem like common knowledge to us is still a mystery to many in the general public.
Nope. Once to 165 F, you have killed any bacteria in the chicken. That is why you are to cook chicken to 165 F. Once it cools back to 140 (or 135, depending on who you are talking to), you have 4 hours until the food is considered unsafe.
If the customer didn't keep it heated for 5 hours, regardless of what the chef did, they share the most blame. It is impossible to know in this case if the chef screwed up, because the customer didn't keep it heated properly......that is why the local health department didn't site them. If they had eaten after two hours and got sick, that's on the chef.