spoiled soup, etc.

1
10
Joined Oct 1, 2004
Hi there. I have a little carry-out and for some reason my soup dishes (beans and rice, gumbo, etc.) have been spoiling. This is stuff that I make and hold onto for a few days. Could this be caused by the repeated heating and cooling? (i.e., should I only heat it up in small batches and keep the 'pot' in the cooler at all times?) Any thoughts are appreciated.
 

kuan

Moderator
Staff member
7,107
542
Joined Jun 11, 2001
You've taken a servsafe or similiar course haven't you? Quick chill in a pan 2" deep, uncovered. Quick reheat.

You should review your food safety handbook.
 
1,586
11
Joined Jan 5, 2001
And reheat only once. You answered your own question.
We have a rule at work. Serve on day one. Staff it on day two. Throw it out on day three if it's still around.
 
42
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Joined Oct 10, 2004
you said it rigth. but in 1976, we where told all of that already. it seems that haccp and all this servesafe stuff, is actually all about money today. should not the teachers teach that in school!

hans
 
20
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Joined Oct 16, 2004
You answered your own question.
Yes, only heat an amount that you think you will use on that day.
Leave the rest in the fridge, except, I wouldn't leave it in a pot in the fridge.
Use another type of container, like a rigid plastic container for the fridge
 
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