Pre grilling or Pre cooking meat measures

hello, I have a question related to food safety cooking measures
we grill chicken  (pripor to serving time in the morning or day before)
its not cooked through usually
just to be ready for rush hour
I noticed it not cooked through all the way in
stays pink
bloody water coming out
then we say it for few hour or over night in the chiller
next day or after like 4 to 5 hours we take it out from chiller n cook it though all the way in
is it safe
what should I suggest my staff... what measure or how much to cook (inside temperature) if considering precooking the item for just to be prepared for rush hour
i feel bad to see blood coming near the bone n staying it for over a night

In the USA this is called partial cooking and is allowed under the following conditions.

(taken from the ServSafe Manual, 7th addition)

1. Do not cook the food longer than 60 minutes during initial cooking

2. Cook the food immediately after initial cooking

3. Freeze or refrigerate the food - make sure it is held at 41F or 5C or lower. If the food is refrigerated, store it away from ready-to-eat food

4. Heat the food it its required minimum temperature before serving it - in the case of chicken its 165F or 74C

So as long as you only cook it initially 1 hour, chill it to under 5C or lower then heat it up to at least 74C before serving, you should be okay. Cooking it to above 74C will be key and your employees will need thermometers to check the temperature. 

Seeing blood overnight is fine since this isn't the final cooking. And as long as you keep it cooled under 5C, you'll be fine. My concern would be to keep the chicken protected and to prevent the blood from getting on any other product especially ready to eat items like fruits and vegetables in your chiller

Have you killed or made anyone sick yet?

I agree with you Glenn, but apparently this is industry standard for commercial kitchens

but yuck.........only deep fried chicken for me from now one

I agree with you Glenn, but apparently this is industry standard for commercial kitchens

 

 

but yuck.........only deep fried chicken for me from now one

I agree as well. Though from when I taught the servsafe class in the US for a number of years, most restaurants didn't practice this.

Also in the US if you do partial cooking, it has to be a written out procedure and be approved as well.

Just to followup on my short posting and in answer to Scampi...

First... when you put wrinkle in the process you always have the chance of someone serving that chicken with only heating it up and not cooking it. 

Frankly I don't understand why you would do that as the outer part of the chicken then gets overcooked and dried out - just doesn't make sense to me.

And Scampi -- maybe I was just a former professional chef way too many years ago, but I don't ever remember doing something like this and I doubt it is an industry standard - the possibility of messing this up is real high.

In the USA this is called partial cooking and is allowed under the following conditions.

(taken from the ServSafe Manual, 7th addition)

1. Do not cook the food longer than 60 minutes during initial cooking

2. Cook the food immediately after initial cooking

3. Freeze or refrigerate the food - make sure it is held at 41F or 5C or lower. If the food is refrigerated, store it away from ready-to-eat food

4. Heat the food it its required minimum temperature before serving it - in the case of chicken its 165F or 74C

 

So as long as you only cook it initially 1 hour, chill it to under 5C or lower then heat it up to at least 74C before serving, you should be okay. Cooking it to above 74C will be key and your employees will need thermometers to check the temperature. 

 

Seeing blood overnight is fine since this isn't the final cooking. And as long as you keep it cooled under 5C, you'll be fine. My concern would be to keep the chicken protected and to prevent the blood from getting on any other product especially ready to eat items like fruits and vegetables in your chiller

the thing you call partial cooking for not more than 60 mins .... in our case may be the employee is cooking it only for 2 mins each side ... and may be leaving it for overnight...  to save time on his side to cover his rush hour.
i had my concerns too for this, but had difficulty reasoning with them.... thats your answer helped alot.

I agree with you Glenn, but apparently this is industry standard for commercial kitchens

 

 

but yuck.........only deep fried chicken for me from now

sad ... but true

Have you killed or made anyone sick yet?

i am trying my best to reason with kitchen staff on this... hopefully will save someone. :)

The Food Network channel and Gordon (will not put last name) are not helping this cause at all..................see this happen all the time so then people think it's ok  well Chef so and so did it and he's rich so it must be ok to do

I totally agree with replies above, this is the industry standard for commercial kitchens, but, think that it if really want to develop your kitchen, it will be nice to replace your old grills, because I think that this sh*t is because the low temperature of contact grill.

I totally agree with replies above, this is the industry standard for commercial kitchens, but, think that it if really want to develop your kitchen, it will be nice to replace your old grills, because I think that this sh*t is because the low temperature of contact grill.

If you think that it is extremely expensive - no. We ordered out grill last year from amazon for a very low price and we are absolutely satisfied with the quality of cooking. Of course, there are different types of contact grill, you need to compare all reviews and all after it make a purchase