It depends on the neighbor, my old next door neighbor I would feed that to everyday! Seriously though this is an excerpt from the FDA Guidelines. If you reheat here is the rule.
"In the event that a cooling deviation does occur, the product may often be salvaged if the results of computer modeling or sampling can ensure product safety. Because of a lack of information concerning the distribution of C. perfringens in product, sampling may not be the best recourse for determining the disposition of product following cooling deviations. However, computer modeling can be a useful tool in assessing the severity of a cooling deviation. While computer modeling cannot provide an exact determination of the possible amount clostridial growth, it can provide a useful estimate.
A technical document (available from the FSIS Docket Room) provides description of the calculations that are used to estimate relative growth.
With careful continuous monitoring of the heating and cooling time/temperature profile of each lot, there will always be many available data points, enhancing the accuracy of computer modeling. Conversely, when there are few documented time/temperature data points, the accuracy of the modeling decreases markedly. If time/temperature monitoring has not been conducted through the end point internal product temperatures of 40° F or less, sampling is not an option and the product should be destroyed.
Options after computer determination of cooling deviation severity.
If computer modeling suggests that the cooling deviation would likely result in more than one log increase in C. perfringens, without any multiplication (remains in lag phase) of C. botulinum, then the establishment can choose to recook or sample the product.
Recook only when:
All product was either immediately refrigerated after the deviation or can be immediately recooked after the deviation; and
The recooking procedure can achieve a final internal product temperature of at least 149°F (65°C) for two minutes. Subsequent to recooking, the product must be cooled in strict conformance to existing guidelines. When the product is to be reworked with another raw product, the recooking procedure for the combined product must achieve a minimum internal temperature of 149°F, to address the cooling deviation, and further to an increased time\temperature if necessary to be in accord with any other requirement relative to microbiological safety for the intended final product. Subsequent to recooking, the product must be cooled in strict conformance to existing guidelines.
