A reheating standard is the required time-and-temperature target for bringing previously cooked food back to a safe temperature before service or hot holding. The standard is established by the applicable food-safety regulation and the operation’s approved food-safety plan. It should specify the required internal temperature, holding time and maximum time allowed to complete reheating.
Cooked food may be cooled and stored before later service. If it is reheated too slowly or unevenly, microorganisms that survived cooking or grew during improper handling may remain a risk. A defined standard helps staff reheat food quickly and verify that the coldest part reaches the required temperature.
Some food-safety codes use a standard such as 74°C (165°F) for 15 seconds for certain foods reheated for hot holding, with reheating completed within a specified time. Other foods, processes and jurisdictions may have different requirements or exemptions. Always follow the local rule and the approved procedure rather than treating one temperature as universal.
Cooking standards apply to the initial cooking of food. Reheating standards apply to previously cooked food being heated again. The required targets may differ depending on the food and process.
Chef’s tip: post the approved reheating standard near the equipment and train staff to measure the coldest point with a calibrated thermometer. A steaming surface is not proof that the centre has reached the target.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
