AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Hi Carol
I own a chipy van and it is quiet busy at times.I cook my sausages from frozen in a fryer a deep fryer.At times there is a big cue at my chipy and i cant cook the sausages quick enought. I was wondering if i can cook them fully and then heat them up again or is there any other way i can make them quicker. Thank you
Answer Hi Donal,
I'm not familiar with the term "chipy" van but I assume you mean a portable van that has a self-contained kitchen that you take from location to location to sell food.
It is possible to pre-cook sausages and finish them off in the fryer for that "fresh-made" flavor. You could pre-cook the sausages in the fryer, cool them down and hold them below 40 degrees F. (refrigerated) and then pop them into the fryer for a quick reheat (to an internal temperature of 165 degrees F.)
When you pre-cook foods, the key is to then quickly cool them to 41 degrees for holding. Keeping potentially hazardous food such as sausage between 41 and 140 degrees F incourages the growth of harmful bacteria which could make your patrons ill.
I hope this has helped. Please let me know if you have further questions.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
