Rapidly heating previously cooked and cooled food back to at least 60 degrees C so it is safe to hot hold or serve.
Food reheated for hot holding should be brought rapidly to at least 60 degrees C, checked at the core with a probe thermometer.
Reheating passes food back through the danger zone. Doing it quickly limits the time bacteria have to grow before the food reaches a safe temperature.
No. A bain-marie is designed to keep hot food hot, not to reheat cold food quickly. Use an oven, stove or microwave, then move the food to hot holding.
Reheating is generally intended to be done once. Repeated cooling and reheating adds danger-zone time and risk, so only reheat what you expect to use.
No. Reheating to 60 degrees C applies to food that will be served hot. Food served cold should simply be kept at or below 5 degrees C.