Morrisons Undercooked chicken -Advice needed

stephen77

lumpy_bum wrote: »

the OP never said it was raw. Your the first person to suggest it was raw.


undercooked meat , which was bloody inside would suggest that it was raw in the middle.... not totally raw else she wouldve cooked it herself ...:whistle:

2) its a super market and not a resturant/home cooking. They are not in a postion to make it to order. They have to predict what time to put the chickens on and hope people buy them. They will calculate some wastage but not to the level of just cooked, then if not bought straight away they will discard it.
To decrease the risk of people complaining they will cook it for longer. Lots of products are not as nice as they used to be as food safety concern and customer complaints.


it is a supermarket which sells COOKED chickens. thats not raw, part cooked, slightly cooked, occasionally cooked, might be cooked, if i can be !!!!!d cooked or anything else nearly cooked but actually... full on, 100% edible there and then COOKED!
to advertise something as being cooked, and then not actually giving a to$$ wether it is cooked would surely not be good for business???

if i go to a shop, and they sell cooked food, i expect it to be cooked. especially when im paying a few quid more for the privilege. a basic chicken, raw would be £2-3 ... a basic cooked chicken would be £3-4.
so yes, if its advertised as being cooked, theyve charged you extra for being cooked... then please, PLEASE, tell me why anybody shouldnt be really miffed when its undercooked/raw/likely to cause *if eaten* a bad case of salmonella?????

3) meat therometer will take a snapshot of the temperature not predict how tender juicy the meat is. You have to guess what the cold spot will be. Not everyone is perfect.
also there is a good chance that they may buy in pre-cooked chicken in the frst place and the shops just warm it. So even if the store does not warm it properly its still food safe.


supermarkets do actually use a meat thermometer, the rotisserie are usually set on a timer. the chickens arnt usually put above a certain weight for a specific time and then they still use a meat thermometer to check the temp before selling. the thermometer is usually put in the deepest part of the chicken and worst bit that can be under cooked... the leg joint.


they dont cook the rotisserie chicken from frozen and they arnt pre cooked. theyre raw chickens put in the oven for a set time. the bigger the chicken, i.e for large cooked chickens, the longer the time





i seriously cant believe im arguing the to$$ over a bleedin chicken... no pun intended :rotfl:

1) Blood in the middle would not suggest its raw. Just not cooked to the OP liking. Morrisons may have considered that to be cooked.
Neither of us have seen the chicken in question or Morrison spec for cooking guidlines on the chicken.

2) Again we do not know what morrisons considered to be cooked differs from the OP.
I have been involved in buying a few tonnes of cooked chicken a week. You do get blood spots present.
We changed our specs to say no blood spots, not because there is a food safety issue or eating quality difference (if blind) but because people complained they saw a blood spot. They thought they would get ill from it. The chicken was food safe. (we have sent samples off to labs to verify it was to prove salmonella was absent).
This was a business decision as you would say "good business". However the chicken supplier cooked chicken hotter/longer etc which increased the costs that would eventually be passed on to the customer and the chicken is not quite as nice.

3) Not to familar with where Morrison get there chicken from. Some places do get part cooked chickens to kill pathogens etc.
while the deepest part of the chicken is usualy the coldest some times other spot on the chicken can be cooler or still showing red blood. Thats just sods law. Again I have done this kind of work in bulk quanities, not in Morrisons so can not comment on them specifically, but in general.

Freddie_Snowbits

Thanks all to the guidance, but Freedie still does not buy meat in a supermarket.

fluffnutter

Freddie_Snowbits wrote: »

Thanks all to the guidance, but Freedie still does not buy meat in a supermarket.

But does Freddie?

jinky67

fluffnutter wrote: »

But does Freddie?

:rotfl::rotfl::rotfl::rotfl::rotfl:

Andream

If any of you who are childishly slagging somebody off for complaining about 'undercooked chicken' were to actually have salmonella caused by it you may have something different to say on the subject and if you realised how ill you can get would you feed it to your own children, I think not and trust me I know.

stephen77

Andream wrote: »

If any of you who are childishly slagging somebody off for complaining about 'undercooked chicken' were to actually have salmonella caused by it you may have something different to say on the subject and if you realised how ill you can get would you feed it to your own children, I think not and trust me I know.

the point is no one on here from the information given knows if it was undercooked or not from a food safety point of view.

Hypothetically if it was cooked to the standard morrisons work to. Then the OP has wasted a journey to the store, when she think she is going to get a voucher and refund.

Of course if it was undercooked it needs to be sorted yesterday or close down that section.

The addational issue in proving it is not cooked. Is that even when you take it out of the oven. The inside will still warming up a little as the heat from the warm parts disperse, so by the time you have got home (assume 30 minutes) its likely to have been heated through out more evenily.

If it was really raw in the centre, you probably have just warmed it to like the salmonella mutlipy quicky and make it mroe dangerous.

I would ask the people behind the counter what they do to check it. Then you can pick out room from error from there. Not sure if there is certiain controls they should be following.

Rupert_Bear

33missy33 wrote: »

You get a life you idiot, was only asking for advice.

Sorry but you are a bigger idiot trying to make a mountain out of a chicken. I suggest you find some other way of trying to make a fast buck. I fully know what your game is. :rotfl: