My boss is trying to get me to re-use the marinade for chicken for 3 weeks and I KNOW it is totally unsafe but need to be able to prove it to her. Can someone please help me find a site (preferably a government one) that says very clearly that this is not an accepted practise. Something from Canada would be the best. Thanks so much for your help.
2007-07-27 08:50:58 · 6 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Just to clarify, she marinates the chicken in there and then the next week when a new batch of chicken comes in she removes the old chicken from the marinade (to be used first) and add the new chicken into the same batch of marinade. She said a chef she had who had trained at Cordon Bleu had told her this was OK because the vinegar and salt would kill the bacteria. =0
2007-07-27 09:16:05 · update #1
Most websites discourage the reuse of marinades as a sauce after the chicken is cooked or for basting while the chicken is cooking due to cross-contamination concerns.
What type of marinade? It seems very cheap and penny pinching to reuse marinade.
I would imagine the marinade is pretty ripe after three weeks worth of raw chicken juices. Aren't there any health inspection regulations in regards to reusing marinades?
2007-07-27 08:59:48 · answer #1 · answered by Dave C 7 · 0⤊ 0⤋
You actually can re-use the marinade, just make sure it only comes into contact with the poultry BEFORE it is cooked, not after. We put the leftover marinade in a freezer bag and freeze it for use the next time. But, again, you only let it come into contact with the chicken before you cook it, not after.
BUT.... If you boil the marinade after marinading the raw chicken, you can use it on the cooked chicken.
The main thing is not to be exposed to any raw chicken since it may contain pathogens.
The below site spells out safe handling of poultry but also states that you can use the marinade if you boil it.
http://www.nzfsa.govt.nz/consumers/food-safety-topics/foodborne-illnesses/cross-contamination/rawpoultycrosscontamination.htm
2007-07-27 16:19:40 · answer #2 · answered by TNGal 4 · 0⤊ 0⤋
well as a whistle blower
call your city Dept of Health.
they have to have a license to sell and cook
BUT
CYA if you want a job.
If the daily chicken is marinated in the bulk
then yes
If marinade is taken from the bulk
then NO
there may be so much vinigar and salt to keep it perserved for years.
2007-07-27 16:21:04 · answer #3 · answered by Anonymous · 0⤊ 0⤋
On any marinade package it will tell you not to re-use.
2007-07-27 15:54:28 · answer #4 · answered by aimstir31 5 · 0⤊ 0⤋
Call your local department of health. They'll tell your manager personally.
2007-07-27 16:00:00 · answer #5 · answered by Chanteuse_ar 7 · 0⤊ 0⤋
look for anything about "Cross-contamination" that is the proper term :)
i took a course in school about that stuff it was called
ServSafe
http://www.nraef.org/servsafe/
2007-07-27 16:02:05 · answer #6 · answered by Anonymous · 0⤊ 0⤋