Reheating for Hot Holding

Reheating for hot holding is the process of rapidly reheating previously cooked and cooled food to the required internal temperature before placing it into hot-holding equipment. The purpose is to bring the food to the approved reheating standard within the time allowed by the applicable food-safety rules, then maintain it at the required hot-holding temperature until service.

How to reheat food for hot holding

1. Check that the food was cooled, stored, labelled and handled according to the approved procedure.
2. Use equipment capable of reheating the food rapidly and evenly, such as an oven, stovetop or suitable rapid-reheating appliance.
3. Divide large quantities into smaller portions or use shallow pans when appropriate to improve heat transfer.
4. Stir or rotate food as needed and measure the internal temperature in the coldest area with a calibrated probe thermometer.
5. Verify that the required temperature is reached within the permitted time.
6. Transfer the food to preheated hot-holding equipment and maintain the required holding temperature.

Example: reheating chili

A batch of properly cooled and refrigerated chili is reheated in a suitable kettle or on the stovetop. Staff stir the product, check the temperature in several locations as required and confirm that it reaches the reheating standard before transferring it to a steam table for hot holding.

Reheating versus hot holding

Reheating raises the temperature of previously cooked food to the required service standard. Hot holding maintains food at the required temperature after reheating. A steam table is generally designed for holding, not for slowly reheating cold food.

Food-safety requirements

The required internal temperature and time depend on the food, process and jurisdiction. Follow the local regulation and the operation’s approved food-safety plan. Do not assume that reheating corrects unsafe cooling or storage, and do not return food to service if its time-temperature history is unknown or unacceptable.

Chef’s tip: validate the reheating method using the largest batch and deepest pan normally used. The coldest point—not the surface or steam-table water—must meet the required standard.