Food left out for 3hrs after cooked

[matt21]

I made a very nice Chilli Con Carne but stupidly left the leftovers out for almost 3hrs after cooking before putting in the fridge. Guidance says a maximum of 2hrs, is that over cautious or should I stick to it and throw it away?

[ATG]

It'll be fine.

[dundarach]

I'd eat it the morning after.

(and have many times)

[soad]

ATG said:

It'll be fine.

Ditto.

[Evoluzione]

Eat it, food doesn't go toxic in 3hrs.
My OH often cooks stuff and leaves it out overnight before eating it or sticking it in the fridge, not recommended, but we've never been ill.

[matt21]

Thanks, Googling bought up many US sites so thought they could be a bit over the top. Will enjoy it again tomorrow

[FredericRobinson]

4 hours to get it below 5 centigrade is the food manufacturing requirement, but that’s with a shelf life of several days to add, eat or freeze in the next day or two and you’ll be fine, you don’t want to be putting hot food straight into a fridge anyway

[jimmythingy]

I used to work on events years ago, there would always be a buffet that had been out for hours usually all day and into the night. There would be folk dipping and picking at it even though it had been out for hours. Taramasalata - 10 hours old and with a skin on through a sweaty disco anyone.

[Hoofy]

I've attended numerous family events where lunch will be left out for ages then warmed up again for dinner several hours later. Mind you, we might have stronger tums because we've ignored H&S advice for decades.

[goldar]

Stick with the guidance. Throw yourself away in the process

[HTP99]

God yes it'll be more than fine, I've frozen chilli leftovers, got it out in the morning to defrost, meaning to put it in the fridge just as I Ieave for work, forgotten, come home 9 hours later, it's on the side still, all defrosted, heated it up and eaten it for dinner I'm still alive.

Hell I've done the above and not fancied it, bunged it back in the freezer and eaten it a week or so later.

Edited by HTP99 on Monday 2nd January 22:55

[Wololo]

dundarach said:

I'd eat it the morning after.

(and have many times)

+1

[thebraketester]

matt21 said:

Thanks, Googling bought up many US sites so thought they could be a bit over the top. Will enjoy it again tomorrow

A country well known for its gastronomic finesse.

[Lincsls1]

Another vote for it'll be ok

[DodgyGeezer]

with most dishes just make sure that you re-heat thoroughly (rice especially)

[mike74]

My mother makes a big pan of soup or potato hash etc and just leaves the pan sat on the hob for 2 of 3 days until it's finished.

[21TonyK]

FredericRobinson said:

4 hours to get it below 5 centigrade is the food manufacturing requirement

Care to share the source of that info?

Edited by 21TonyK on Tuesday 3rd January 09:13

[Riley Blue]

matt21 said:

I made a very nice Chilli Con Carne but stupidly left the leftovers out for almost 3hrs after cooking before putting in the fridge. Guidance says a maximum of 2hrs, is that over cautious or should I stick to it and throw it away?

I make CCC in a slow cooker and it sometimes gets left in the pot on the counter top until it's finished, being ladled into a saucepan to reheat. It may be lunchtime two days later by the time it is finished, by then it is at its most flavoursome.

[FredericRobinson]

21TonyK said:

Care to share the source of that info?

Edited by 21TonyK on Tuesday 3rd January 09:13

Everywhere I’ve worked in 25 years in chilled food production

[Venisonpie]

We made a ragu on boxing day with enough to feed two for days. I had too much fizz and forgot to put it in the fridge overnight, luckily I was also first up and snuck it in before it got noticed.

Ate the last portion on NYE despite it having then been in a car for 9 hrs between Suffolk and Devon via London. So two lots of 9 hrs plus out of the fridge, a week later, and all was well.