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Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation.


View Poll Results: Scenario #2
Reheat it as quickly as possible to get it to 165* 11 84.62%
Throw it away 2 15.38%
Put it back in the fridge and cool to 41*, start again. 0 0%
Voters: 13. You may not vote on this poll

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Unread 06-10-2006, 12:01 PM   #1
bbqjoe
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Default Scenario #2

Yesterdays chilli was fantastic, but it didn't all get eaten. You covered it nicely and stored it in the fridge.
10:30 am
You pull it back out today and toss about a gallon in the microwave.
You figure 15 minutes ought to be good and turn it on.
The phone rings and Phil wants to discuss the bash. You finally end the conversation laughing about ma na ma nah and hang up because your son is yelling something in the back yard.
11:15am
The kid was lazy and didn't pick up the garden hose, and ran it over with the lawn mower.
You get things all straightened out and head to the kitchen for a brew.
11:45am
You suddenly realize the chilli has been sitting in the microwave all this time.

Question: What do you do with it?
__________________________________________________ ____________________________

Assuming ,That the chilli was immediately and properly cooled before the reheating, the answer would be to go ahead with the reheating process since you are still in the two hour reheating time frame.

But Chris brings up a very important point.
If this chilli sat out on the stove for a hour or so before chilling, I would think this counts as time in the danger zone. Therefore if you only have two hours to bring this leftover to 165* I think you may have to deduct the sit out time from your reheat time.
Then again how much cooler would the chilli be if you had put it immediately into the fridge?

I think this one needs further looking at.

Class?

Last edited by bbqjoe; 06-11-2006 at 12:22 PM..
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Unread 06-10-2006, 04:00 PM   #2
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Quote:
Originally Posted by bbqjoe
Yesterdays chilli was fantastic, but it didn't all get eaten. You covered it nicely and stored it in the fridge.
10:30 am
You pull it back out today and toss about a gallon in the microwave.
You figure 15 minutes ought to be good and turn it on.
The phone rings and Phil wants to discuss the bash. You finally end the conversation laughing about ma na ma nah and hang up because your son is yelling something in the back yard.
11:15am
The kid was lazy and didn't pick up the garden hose, and ran it over with the lawn mower.
You get things all straightened out and head to the kitchen for a brew.
11:45am
You suddenly realize the chilli has been sitting in the microwave all this time.

Question: What do you do with it?
I figure 10:45 the microwave went off and a gallon might need to be stirred.
Sitting an hour before you realize it.
I think it should be ok.
Heat it again and eat it.
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Unread 06-10-2006, 05:07 PM   #3
racer_81
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Are there beans in the chili?
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Unread 06-10-2006, 06:56 PM   #4
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Put it on the stove and cook it to 165
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Unread 06-10-2006, 08:06 PM   #5
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Already cooked chili and raw turkey being cooked halfway are two completely different things.

Just my opinion........and subject to change at a moments notice :D
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Unread 06-10-2006, 10:30 PM   #6
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Heat it and eat it.
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Unread 06-11-2006, 01:05 AM   #7
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My rule for cooked food has always been 3 hours. That is cumulative. So to me this one is difficult to answer. If it sat out for and hour and a half before I put it in the fridge the day before to chill it, and then it sat for this other period of time, it is risky because I don't know if the chili hit 165 and it spent 3 hours in dangerous territory. However, if I put the leftover chili in the fridge after only 20 minutes, then I'm OK in my book, reheat and serve.
From a food service and legal perspective, I honestly don't know. In this case I answered reheat and serve.
I can't wait to hear the answer.
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Unread 06-11-2006, 12:56 PM   #8
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Honestly, I probably would just take it out and eat it then without nuking it again or anything. But, I would think from a food safety standpoint, that you'd need to get it back up to the 165 or higher level to ill any potential pathogens which may be lingering.
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