Critical Control Points

CCP: Reheating - 75C Core Temperature Requirements

Reheating Food Safely: 75C Core Temperature CCP

Reheating previously cooked food carries significant risk because the food has already passed through the danger zone at least twice: once during cooling and once during reheating. Each pass provides an opportunity for surviving spore-forming bacteria to germinate and multiply. UK guidance requires reheated food to reach a core temperature of 75C. In Scotland, the Food Safety (Temperature Control) (Scotland) Regulations 2006 set a higher requirement of 82C. Regardless of jurisdiction, reheating should be rapid, thorough, and the food should only be reheated once.

Key takeaways

Reheat food to 75C core temperature (82C in Scotland)

Food should only be reheated once, then served or discarded

Microwaves heat unevenly - stir, allow standing time, and probe multiple points

Reheating should be rapid; aim to pass through the danger zone within 2 hours

Bain-maries and slow cookers must not be used for reheating

The 75C Reheating Standard (82C in Scotland)

In England, Wales, and Northern Ireland, the FSA recommends that reheated food reaches a core temperature of at least 75C. This mirrors the cooking temperature standard and provides a margin of safety above the 70C/2-minute lethal combination. In Scotland, the legal requirement is 82C, reflecting a more conservative approach that accounts for the additional risk of multiple heating and cooling cycles. The higher Scottish standard is worth considering even if you operate elsewhere, particularly for high-risk foods served to vulnerable populations (care homes, hospitals, nurseries). The critical limit for reheating should be clearly stated in your HACCP plan, specifying whether you follow the 75C or 82C standard and the basis for that decision.

The Single Reheat Rule

Food should only be reheated once. Each cooling and reheating cycle gives spore-forming bacteria another opportunity to germinate, multiply, and potentially produce toxins. Clostridium perfringens can reach harmful levels after just one poorly managed cooling cycle, and Bacillus cereus produces heat-stable emetic toxins that survive reheating. After reheating, food should be served immediately or held at 63C or above for service. It should not be cooled again and stored for later reheating. Plan portion sizes to minimise leftovers that need reheating. If you regularly have large volumes of leftover cooked food, consider cooking in smaller batches or adjusting your production schedule.

Reheating Methods and Microwave Cautions

Reheating should happen rapidly - the food should pass through the danger zone (8-63C) as quickly as possible. Use high heat: ovens at maximum temperature, hobs on high, or commercial microwaves. The goal is to reach 75C within 2 hours of starting the reheat. Microwaves present a particular challenge because they heat unevenly, creating hot and cold spots within the food. If using a microwave, stir the food partway through heating, allow a standing time of 1-2 minutes after heating (the temperature continues to equalise), and then probe the coldest spot. For solid foods in a microwave, probe multiple points because the centre may be cold while the edges are boiling. Commercial microwaves with rotating turntables are more reliable than domestic units, but probing is still essential. Bain-maries, slow cookers, and heated holding units should never be used for reheating. They do not raise temperature fast enough to pass through the danger zone safely.

Critical Control Points

Automate your HACCP compliance

Paddl generates HACCP plans tailored to your business, creates monitoring routines from your CCPs, and keeps digital records that EHO inspectors can verify instantly. No more paper folders.

Start free trial See HACCP features

Try the free HACCP Hazard Identifier

Corrective Actions for Reheating Failures

If food does not reach 75C (or 82C in Scotland) after reheating, continue heating until the critical limit is met, then re-probe. If the food cannot be brought to temperature because of equipment limitations or product structure, discard it. Do not serve partially reheated food. If the reheating process took more than 2 hours to reach the target temperature, consider the food compromised and discard it, as extended time in the danger zone during reheating carries the same risks as slow cooling. Document every failure: the food item, the temperature achieved, the action taken, and the staff member responsible. Repeated failures may indicate equipment problems (underpowered microwave, failing oven element) or process issues (portions too large, food not fully defrosted before reheating).

What to do next

Label single-reheat items clearly

When storing cooked food for later use, label it with the date and "Reheat once only to 75C" to prevent double reheating.

Train staff on microwave probing

Demonstrate how to probe reheated food at the coldest point (typically the centre), not the hottest edge, and explain the need for standing time.

Review portion sizes

If you regularly have large volumes of food to reheat, cook in smaller batches so fewer portions need reheating.

Common mistakes to avoid

Mistake

Reheating food twice

Instead

Each reheating cycle increases bacterial risk. Cook and portion food so that only single-use quantities need reheating.

Mistake

Using a slow cooker or bain-marie to reheat

Instead

These devices are too slow to pass food through the danger zone safely. Use ovens, hobs, or commercial microwaves.

Mistake

Not accounting for Scotland stricter 82C requirement

Instead

If you operate in Scotland, your HACCP plan must specify 82C, not 75C. Consider adopting 82C as your standard across all locations for consistency.

Frequently asked questions

Why is the reheating temperature the same as the cooking temperature?

Because reheating serves the same purpose: destroying vegetative pathogens. Food that has been cooled and stored may have higher bacterial loads than freshly cooked food due to spore germination during cooling, so the same (or higher, in Scotland) temperature is needed.

Can I reheat rice?

Yes, but it is higher risk. Bacillus cereus spores survive cooking and germinate during cooling. Reheat rice to at least 75C, ensure it is steaming hot throughout, and serve immediately. If rice was not cooled within 1 hour of cooking and refrigerated promptly, do not reheat it.

How do I reheat food from frozen?

Ideally, defrost in the fridge first, then reheat to 75C. If reheating directly from frozen (e.g. in a microwave), extend the heating time and probe carefully, as the outside may reach temperature while the centre is still frozen. Stir frequently and check multiple points.

What if my food reaches 73C but not 75C?

Continue heating. A reading of 73C is close but below your critical limit. If your thermometer accuracy is +/- 1C, the actual temperature could be as low as 72C, which is below the safe threshold. Do not round up or assume it is "close enough".

Critical Control Points