Reheating

Reheating is the process of raising the temperature of previously cooked and cooled food before it is served or placed into hot holding. Reheating must be controlled so that food reaches the temperature and time requirements specified by the applicable food code and the operation’s food-safety plan.

How to reheat food safely

1. Use food that has been cooled, stored and labelled correctly.
2. Reheat promptly using suitable equipment, such as a stove, oven or microwave, according to the product and approved procedure.
3. Stir or rotate food where appropriate so it heats evenly.
4. Measure the temperature in the thickest or coldest part with a calibrated probe thermometer.
5. Confirm the required time and temperature have been achieved before service or hot holding.

Reheating for hot holding

In British Columbia, food that is cooked, cooled and then reheated for hot holding generally must reach at least 74°C for 15 seconds within two hours. Requirements can differ by jurisdiction, food type and process, so follow the local code and approved food-safety plan. Food intended for immediate service may be subject to different requirements.

Reheating versus hot holding

Reheating raises the temperature of previously cooked and cooled food. Hot holding maintains food at or above the required temperature after it has been cooked or reheated. A steam table or holding cabinet should not be used to reheat food unless it is specifically designed and approved for that purpose.

Chef’s tip: Reheat only the quantity needed and avoid repeated cooling and reheating cycles. If food does not meet the approved time-temperature limit, follow the corrective-action procedure rather than guessing.

Key distinction: Reheating is a controlled temperature step before service; it does not make food safe if it was improperly cooled or stored beforehand.