Food Safety Supervisors understand that bacteria can grow in food that is reheated too slowly. Holding food, at temperatures where bacteria can multiply, can also cause food-borne illnesses. If you reheat previously cooked and cooled potentially hazardous food, you must reheat it rapidly to 60°C or hotter.
You should aim to reheat food to 60°C, within a maximum of two hours, to minimise the amount of time that food is at temperatures that favour the growth of bacteria or formation of toxins.
This requirement applies only to potentially hazardous food that you want to hold hot, for example: on your stove or in a food display unit. It does not apply to food you reheat to serve to customers for immediate consumption, for example: in a restaurant or a take away shop.