Reheating Safely

Why you need it

Reheating that only warms food can leave bacteria alive in the centre. In Scotland, reheated food must normally reach at least 82°C; elsewhere, 75°C for 30 seconds is the practical target.

An environmental health officer may ask how you check reheated food, so staff need a clear, consistent method.

What it’s for

How to reheat safely: quickly and thoroughly in suitable equipment, probing the coldest point, and more than one place in large dishes, then serving promptly or holding at 63°C or above. It covers microwaves, the once-only rule and the Scottish exception.

How to use it

1. Put it up by the microwave, oven or combi you use for reheating.
2. Probe the thickest part with a clean, disinfected probe and record the reading.
3. Stir or turn microwaved food and let it stand before you probe it.
4. If food has not reached the target, keep heating and check again, and never reheat the same dish twice.
5. Teach staff that a bain-marie keeps food hot but must never be used to reheat it.