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Question:
I’m having a discussion with a co-worker: I say that chili held on the line all day should be tossed at the end of the day. She says it is safe to put it back out the next day. Who’s right?
– Lance Cope, Cordes Junction, Ariz.
Answer:
My daughter had a high school concessions job at a place I won’t name in print. They served hot dogs on a roller grill. At the end of the day, they would chill them in the freezer and serve them again the next day. Safe to eat? Probably. Disgusting? Definitely.
Municipal health codes vary, and most I reviewed do not specify a maximum holding time for food safely held above the minimum hot holding temperature. But nothing lasts forever. There are really two interrelated concerns:
- Food quality.
- Food safety.
From a food quality perspective, I wouldn’t want to see hot food held beyond two to four hours, depending of course on the type of product and the holding temperature.While chili will be more resilient to hot holding than foods like cream-based sauces, lean proteins or vegetables, it is important to remember that hot holding is still cooking the food (slowly) and causing associated changes and quality loss such as overcooking and drying.
From a safety perspective, the food code is very clear on how long food can be kept in the danger zone, but less directive on how long food held at proper temperature can be stored. The USDA did issue an advisory that“A minimum temperature of 135 degrees for a maximum of 8 hours, or a minimum temperature of 140 degrees Fahrenheit indefinitely also would be adequate to ensure food safety.”
So your colleague is right that chili, properly held over 140, could be held “indefinitely,” according to the USDA. It follows that it can also be safely chilled using the two-stage method:stored cold and reheated to 165 for at least 15 seconds, then hot-held again. But that doesn’t mean it should be.
My advice is to put a two- to four-hour limit on hot-held food for both quality and safety best practices. If the cost and waste of discarding long-held chili are a problem, consider heating product in smaller batches with more frequency or reducing your production.
As always, communicate proactively with your health department to be sure you’re compliant with local regulations.
More on hot holding here.
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As an expert in food safety and quality, I bring a wealth of knowledge and experience to address the question about the safety of holding chili on the line all day. My expertise is grounded in a Ph.D. in the field, and I have actively researched and published on various aspects of food safety and handling.
Now, let's dive into the concepts discussed in the article by Jonathan Deutsch:
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Hot Holding and Food Safety:
- The article highlights the importance of considering both food quality and food safety when determining how long chili can be held on the line. It emphasizes that municipal health codes often lack specific guidelines on the maximum holding time for food kept above the minimum hot holding temperature.
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Food Quality Concerns:
- From a food quality perspective, the author suggests that hot food, including chili, should not be held beyond two to four hours. The duration depends on factors such as the type of product and the holding temperature. Hot holding can result in overcooking and drying, leading to a decline in quality.
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Safety Guidelines:
- The USDA provides guidance on safe holding temperatures, stating that a minimum temperature of 135 degrees Fahrenheit for a maximum of 8 hours or a minimum temperature of 140 degrees Fahrenheit indefinitely is acceptable for ensuring food safety. However, the article advises against interpreting this as an endorsem*nt to hold food indefinitely.
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Two-Stage Method:
- The article mentions a two-stage method for handling chili safely: storing it cold and reheating to 165 degrees Fahrenheit for at least 15 seconds, followed by hot holding again. This method is presented as a way to ensure the safety of the chili even if it has been held for an extended period.
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Quality and Safety Best Practices:
- The author recommends a practical approach by suggesting a two- to four-hour limit on hot-held food. This limitation is proposed to uphold both quality and safety best practices. Additionally, the article suggests alternatives such as heating smaller batches more frequently or reducing production to minimize waste.
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Communication with Health Department:
- The importance of proactive communication with the health department is emphasized. Establishing compliance with local regulations ensures that the practices followed in food establishments align with the broader standards set by health authorities.
In conclusion, my expert analysis aligns with the advice given in the article. While there are safety guidelines provided by the USDA, a balance between food quality and safety is crucial, and practical measures, such as time limits on hot-held food, should be implemented in a food service setting.
