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.
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.
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.
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.
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.
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.
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.