Half Cooked Chicken - Hazards
Currently where i work, the kitchen makes grilled chiken for customers. what they do is grill chicken half cook at the start of the day to make preparation for rush hour. it helps them save time when order arrives cutting 20 mins to just 7-10 mins.
I discovered they left the chicken raw from edges when doing half cooked sometimes.
my question is i know leaving chicken raw is a health risk, not cooking till the temperature reaches above 65 Celsius. what will happen if i left chicken raw for few hours and cook again to perfection at time of order, does cooking again raw chicken after some time will kill the germs or not????
Attached Files
Dear AFRA
It is fine as long as they cook the chicken to perfection and ensure the core meat temperature has reached and above 65 0C . Important thing is that there should not be any mixing of half cooked and fully cooked chicken
Regards
Dr Humaid Khan
Managing Director
Halal International
Australia
Seems an unnecessary risk to me. I appreciate customers want their food more quickly, but I'd guess they also want it safely..
When you par-cook your chicken ahead of time, you're essentially creating an incubator for foodborne pathogens. Although the outer areas of the bird cook fully and become temporarily food-safe, the inner regions only become warm enough to put them squarely into the danger zone. They'll eventually cool when you put the chicken back into the fridge, but in the interim any pathogens reproduce merrily for hours. Cooking reduces the number of viable pathogens but seldom kills them all, so a chicken with a large initial population of bacteria can make you sick even if it's thoroughly cooked. The risk is even higher if it's undercooked slightly.
https://www.livestro...oking-it-later/
No, never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present would not have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.
have you check the attachment with the post.... they left the chicken raw at some parts for few hours ... lets say cooked till temperature was 50 and left it for 4 to five hours and then after 5 hours cook till perfection. you are saying there is no risk if cooked half cooked chicken after some time to perfection ???
Dear AFRA
It is fine as long as they cook the chicken to perfection and ensure the core meat temperature has reached and above 65 0C . Important thing is that there should not be any mixing of half cooked and fully cooked chicken
Regards
Dr Humaid Khan
Managing Director
Halal International
Australia
thank you so much ... I really appreciate the detail links you send me to clarify.
Seems an unnecessary risk to me. I appreciate customers want their food more quickly, but I'd guess they also want it safely..
When you par-cook your chicken ahead of time, you're essentially creating an incubator for foodborne pathogens. Although the outer areas of the bird cook fully and become temporarily food-safe, the inner regions only become warm enough to put them squarely into the danger zone. They'll eventually cool when you put the chicken back into the fridge, but in the interim any pathogens reproduce merrily for hours. Cooking reduces the number of viable pathogens but seldom kills them all, so a chicken with a large initial population of bacteria can make you sick even if it's thoroughly cooked. The risk is even higher if it's undercooked slightly.
https://www.livestro...oking-it-later/
No, never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present would not have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.