TEMPERATURE CONTROL #19
Reheating
Reheat previously cooked food rapidly to safe core temperatures before service.
FSSAI reference standard
FSSAI Hygiene Rating material references a core temperature of 75°C, maintained for at least 2 minutes. Reheating must use direct heat equipment (stove, oven, microwave), not holding equipment (bain-marie).
What to monitor
Core temperature + time at ≥ 75°C + verification of direct heating equipment
If there is a temperature deviation
Continue heating until 75°C core is maintained for at least 2 minutes. Discard food that cannot reach temperature safely or has been reheated multiple times.
Supervisor records actual temperature → FoodSafe365 checks against standard → Manager reviews → If alert confirmed, restaurant takes action and manager verifies.
GUIDED CHECK
Ready to check reheating?
This opens the exact operational check #19 (FS28-21) for immediate recording.