spoiled soup, etc.

[louisianabbq]

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]

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.

[Anneke]

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.

[hans.schallenbe]

Originally Posted by kuan

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.

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

[cyanide]

Originally Posted by louisianabbq

(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.

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