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Critical Control Points

Reheating Temperature UK: 75C Core CCP Guide

Reheating Temperature UK: 75C Core CCP Guide

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 in England, Wales and Northern Ireland; use 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

Quick Answer: Reheat Food to 75C at the Core

In England, Wales and Northern Ireland, reheated food should reach 75C at the core before service or hot holding. In Scotland, reheated food must reach 82C. Reheating should be rapid, thorough, and verified with a calibrated probe at the coldest point. Food should only be reheated once. A bain-marie, hot cupboard, slow cooker or soup kettle should not be used to reheat chilled food because it moves food too slowly through the danger zone.

Reheating Temperature Checklist

Chilled cooked food: reheat rapidly to 75C core, or 82C in Scotland. Frozen cooked food: defrost under control where possible, then reheat to the same target; if reheating from frozen, stir or turn and probe multiple points. Rice, pasta, soups, sauces, curries and stews: bring heat evenly through the whole batch, stir thoroughly, and probe the centre. Microwave reheating: stir halfway, allow standing time, stir again, and probe multiple points. Food for hot holding: reheat first, then transfer to equipment holding at 63C or above. Records: log product, start time, final temperature, staff member, and corrective action.

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.
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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.

What to Do if Reheated Food Is Below 75C

If reheated food is below the target, continue reheating immediately and re-probe before service. Do not put it into hot holding and wait for it to climb slowly. If the food cannot reach the target because the portion is too large, still frozen in the centre, or the equipment is underpowered, discard it or separate into smaller portions and reheat only if the time spent in the danger zone remains controlled. If reheating has taken too long, or you cannot prove how long the food has been between 8C and 63C, discard it. Record the failed reading, the action taken, the final result, and the cause.

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

What temperature should reheated food reach in the UK?

Reheated food should reach 75C at the core in England, Wales and Northern Ireland. In Scotland, reheated food must reach 82C. Always verify the coldest point with a calibrated probe thermometer.

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 put reheated food into hot holding?

Yes, but only after it has reached its reheating target. Once reheated, transfer it to hot holding equipment that keeps the food at 63C or above. Do not use hot holding equipment to do the reheating.

How quickly should food be reheated?

Reheat as quickly as practical and avoid extended time in the danger zone. Many HACCP plans use a 2-hour maximum from leaving chilled storage to reaching the target temperature, but your own plan should define the limit and corrective action.

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".

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