"Dave Smith" > wrote in message
>>
>
> The concern was not about reheating the dish. It was about reheating it,
> transporting it approx, 20 minutes and then heating it again. This is a
> situation where the food would spend longer in the temperature range where
> bacteria thrives. I think there is some valid concern there. It really
> doesn't take much of that stuff to make a person really sick, and if you
> have
> ever hd a good case of food poisoning it's an experience that you don't
> ever
> want to repeat.

Depends on how hot you heat it and how well it is insulated. Crank up the
temperature and then put it into a cooler and it will probably be hot enough
to serve an hour later. As long as it remains above 140 it is OK, even if
it drops below, it takes time for anything to happen. You can also heat a
brick or two in the oven, wrap it in paper, then put it in the cooler with
the food. It will keep it warmer for a longer time.
--
Ed
http://pages.cthome.net/edhome/