Today I cooked thoroughly from frozen as per instructions, a ready to eat Ginsters chicken and mushroom slice. As my son had already eaten, I cooled it down immediately and it's now wrapped in foil in the fridge. I know it'd be okay cold, but if it was re-heated (thoroughly) again tomorrow would it be safe to eat? I'm good with chicken safety and know you must only reheat cooked chicken once, but wondered as it came pre-cooked and ready to eat, if I was effectively reheating it twice? I probably won't risk it, but realised I didn't know.

So the chicken in that slice has been cooked, cooled, frozen, heated, cooled and refrigerated and you want to heat it again?

I wouldn't do it.

If it was cooked properly all the way through i doubt you'd have a problem. I re-heat all kinds of food and i've never had food poisoning in 36 years.

Reheated the next day you'll be fine.

i would cut it up first though, just to make sure that every bit is hot. I assume you will microwave it?

Microwave pastry??? yuck!

Bung it in the oven for 15 minutes and hope there is even chicken inside it.

I have to agree, I only use microwave when I feel extra lazy, I prefer using an oven or a stove for reheating.

If it would be OK cold, it would also be OK re-heated.

What matters is the time spent warm. Heating, then letting cool down, repeatedly is bad because the time it takes too cool down is long enough for bugs to breed. As this was pre-cooked by Ginster, probably they cooled it actively and quickly, so probably that time doesn't count.

No problem at all.

What do people think heating food does?
Activate germs in some way?

If you have cold food in the fridge that you would prefer warm, how can a few seconds in a microwave make the slightest difference.

You might want to do some research on food poisioning.

That is funny!

Now go read about heat and bacteria (germs) multiplying.

It is quite amazing some people think food hygeine is just being PC and over fussy.

Victorians were quite experts on spoilt food and they seem to have gotten things wrong on every turn. I saw the other day on TV that boracic acid was quite a hit, which is quite bad on itself, but they were adding it to milk when it went off to neutralize the bad smell and taste. But all germs stayed and thousands and thousands of children died of bovine TB after drinking it. Quite a depressing programme.

Gemma is right, in that if food is safe to eat cold, then heating it in a microwave for 3 minutes, then eating it immediately within 10 minutes, will also be safe. That just isn't enough time for bacteria to grow significantly. What matters isn't the heating, it's the amount of time it spends warm.