Improper reheating occurs when previously cooked food is reheated too slowly, unevenly or to an insufficient internal temperature for the intended service. Inadequate reheating can allow surviving microorganisms to remain or grow during the time food spends at unsafe temperatures. Reheating must follow the food-safety requirements and validated procedures that apply to the product and operation.
Use equipment capable of reheating the food rapidly and evenly. Divide large quantities into smaller portions when appropriate, stir or rotate as needed, and measure the temperature in the coldest part using a calibrated probe thermometer. Follow the required time-temperature standard for the food and jurisdiction, then transfer it to controlled hot holding if it is not served immediately.
Reheating raises previously cooked food to the required service temperature. Hot holding maintains food at the required temperature after reheating. A holding cabinet or steam table should not be used as a slow reheating method unless the equipment and process are specifically approved for that purpose.
Record reheating temperatures and corrective actions according to the operation’s food-safety plan. If food does not meet the required standard, follow the documented corrective-action procedure rather than serving it based on appearance or smell.
Chef’s tip: establish a reheating method for each batch size and equipment type. Validate the coldest point, not just the surface or the liquid around the food.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
