is it Ok to put cold tuna mayo on a hot jacket potato, thereby partially reheating the fish?
I am wondering because our school kitchen has come under fire for putting hot gravy on cold roast meat (meat cooked the day before). The hygiene check says this is a big no-no, which makes sense to me. But, the tuna on jacket seems to be OK.
The worst case scenario is that the gravy was cooked, put on to the cold meat with the express intention of reheating the meat (very unwise) and was then hot held before and during service. Or even perhaps left at ambient temperature before and during service (I really hope not!)
The meat was cooked the day before because the cook says she doesn't have time on the day. The gravy is served because it goes with a roast dinner. No-one thought about the fact that you'd be serving luke warm meat as a result.
That's all been dealt with and corrected now, I just wondered why it's OK for tuna or other "traditional" jacket toppings, but not for the cold turkey/gammon.
I find this baffling too. I can see tinned tuna might be "cleaner" than cold roast, but Corinthian chicken??? Surely if you get a piece of meat, pour hot gravy on it, then scoff it, it's no different than a roast beef sarnie and a cuppa?
Thanks all. I wasn't disputing the fact that the gravy was wrong, or that the tuna is ok (guess it must be as it's ubiquitous )just curious as to why. I always thought fish was just as 'dangerous' as meat.
Mary there are so many problems with our kitchen, the fact the food us unapetizing is the least of them :-(