The correct answer, of course, is 75°C. Bacteria have the ability to survive in cooked, reheated food that is not heated to at least 75°C in the centre. Are you certain that your kitchen’s operations consistently serving food to your customers at this temperature?
Here are some effective tips for keeping food safe during reheating:
Don’t reheat cooked food more than once
Reheat food until the centre reaches 75°C
Only use appropriate equipment to reheat food. For example: a bain-marie should not be used as it is not capable of heating food to 75°C within one hour
Stir or mix food where possible to ensure the food is evenly reheated
Ensure ovens and grills are preheated before use. Otherwise, this can cause food to be cooked at a lower temperature that may not be high enough to kill bacteria
When using a microwave to reheat food, follow the instructions for the model of equipment to ensure that food is properly reheated
Use clean utensils and equipment to avoid cross-contamination during any handling
Studying a Food Safety Supervisor course is an ideal way to ensure the safety of your patrons and is in the interests of your venue.