Safe reheating for chili cookoff
My company is having a chili cookoff at our diversity fair tomorrow. The cooks are supposed to bring electric crock pots (slow coookers) to keep the chili hot for about an hour while people eat it. The fair starts at 10:30 a.m. so most cooks will be coming from their desks, not from home. I was planning to go to my friend's house to heat up my chili on his stove and borrow his big crock pot.
The cookoff organizer said he thought most people would just plug in their crock pots in the morning and let their chili reheat until the tasting. Is that safe? On one hand, the food will spend a lot of time in the danger zone between 40 and 140Â°F. On the other hand, if it's heated to 165Â°F before serving, won't that kill anything that grows while it's reheating? I think the biggest danger is that the crock pots may not heat the chili to a safe temperature by the time the tasting starts.
Any food safety tips for this particular situation? My chili is vegetarian and I plan to reheat it either at my friend's house or in a microwave at work, then move it to the crock pot, so mine will be safe.