Free reheating temperature guide, reheat potentially hazardous food rapidly to 75°C at the core, reheat once, and use a bain-marie only for holding. Aligned with the FSANZ Food Standards Code.
A Reheating Temperature Guide is a free reference tool that explains how to reheat food safely. The key points are to reheat food rapidly so the core reaches 75C, to reheat food only once, and to remember that bain-maries and hot-holding units are for keeping already-hot food hot, not for reheating cold food. Its purpose is to prevent the common mistake of warming food slowly or holding it in a bain-marie to heat it, which leaves it in the temperature danger zone too long. It aligns with the Australia New Zealand Food Standards Code. You can download it as a free PDF to keep in the kitchen and check core temperatures with a probe thermometer. When to use it: When reheating cooked food that was previously cooled and stored.. When training staff on the difference between reheating and hot-holding.. When setting up service and deciding how food will be brought back to a safe temperature.. Before a council inspection, to confirm your reheating process is clear and safe.. When you want a printed reference beside the stove or combi oven for consistency.. How to use it: Download the free PDF and display it where food is reheated. Reheat food rapidly, using a stove, oven or microwave rather than a bain-marie. Check the core reaches 75C with a clean probe thermometer before serving or hot-holding. Once at 75C, transfer to a bain-marie only to hold it at or above 60C. Reheat food only once, and discard anything not used rather than reheating again. What temperature should I reheat food to? Reheat potentially hazardous food rapidly so the core reaches 75C before serving or hot-holding. Check the centre with a clean probe thermometer rather than judging by steam or the outside. Reaching 75C reliably reduces bacteria that may have grown while the food was stored. Can I reheat food in a bain-marie? No. A bain-marie is designed to hold already-hot food at or above 60C, not to reheat cold food. Using it to warm food from cold heats it too slowly, leaving it in the temperature danger zone too long. Reheat rapidly on a stove, in an oven or a microwave first, then hold in the bain-marie. Can I reheat food more than once? As a rule, reheat food only once. Each cool-and-reheat cycle gives bacteria more opportunity to grow and increases risk. Reheat only the portion you need, and discard anything left over after reheating rather than cooling and reheating it again. How quickly should food be reheated? Reheat food as rapidly as practical so it passes quickly through the temperature danger zone of 5C to 60C and reaches 75C core. Slow reheating, such as in a bain-marie or low oven, keeps food in the zone too long, so use equipment that heats it fast and check the core temperature. What is the difference between reheating and hot-holding? Reheating is bringing previously cooked and cooled food back up to a safe core temperature of 75C. Hot-holding is keeping food that is already hot at or above 60C until it is served. A bain-marie is for hot-holding, not reheating, which is a common and important distinction to get right. Can I record reheating checks for compliance? Yes. This guide is a free reference, and FoodSafety HQ can record reheating checks digitally, so staff log the core temperature on a phone before service, readings below 75C prompt a corrective action, and the records are stored as evidence of safe reheating for inspections.
How to use the Reheating Temperature Guide
Download the free PDF and display it where food is reheated.
Reheat food rapidly, using a stove, oven or microwave rather than a bain-marie.
Check the core reaches 75C with a clean probe thermometer before serving or hot-holding.
Once at 75C, transfer to a bain-marie only to hold it at or above 60C.
Reheat food only once, and discard anything not used rather than reheating again.
Frequently asked questions
What temperature should I reheat food to?
Reheat potentially hazardous food rapidly so the core reaches 75C before serving or hot-holding. Check the centre with a clean probe thermometer rather than judging by steam or the outside. Reaching 75C reliably reduces bacteria that may have grown while the food was stored.
Can I reheat food in a bain-marie?
No. A bain-marie is designed to hold already-hot food at or above 60C, not to reheat cold food. Using it to warm food from cold heats it too slowly, leaving it in the temperature danger zone too long. Reheat rapidly on a stove, in an oven or a microwave first, then hold in the bain-marie.
Can I reheat food more than once?
As a rule, reheat food only once. Each cool-and-reheat cycle gives bacteria more opportunity to grow and increases risk. Reheat only the portion you need, and discard anything left over after reheating rather than cooling and reheating it again.
How quickly should food be reheated?
Reheat food as rapidly as practical so it passes quickly through the temperature danger zone of 5C to 60C and reaches 75C core. Slow reheating, such as in a bain-marie or low oven, keeps food in the zone too long, so use equipment that heats it fast and check the core temperature.
What is the difference between reheating and hot-holding?
Reheating is bringing previously cooked and cooled food back up to a safe core temperature of 75C. Hot-holding is keeping food that is already hot at or above 60C until it is served. A bain-marie is for hot-holding, not reheating, which is a common and important distinction to get right.
Can I record reheating checks for compliance?
Yes. This guide is a free reference, and FoodSafety HQ can record reheating checks digitally, so staff log the core temperature on a phone before service, readings below 75C prompt a corrective action, and the records are stored as evidence of safe reheating for inspections.