Reheating and hot holding

The rules on reheating differ across the UK. In England, Wales and Northern Ireland, reheat food until it is piping hot throughout. A common guide is a core temperature of 75°C.

In Scotland, the law says reheated food must reach at least 82°C, unless this would harm the quality of the food. So a café in Bristol would reheat soup until it is piping hot throughout, while a care home in Dundee would reheat the same soup to at least 82°C.

Reheat food only once. Each time food is cooled and reheated, it spends more time in the danger zone. Reheat food quickly on a hob or in an oven or microwave. Stir it and check the core. Do not reheat food in a bain-marie or hot-holding unit. These keep hot food hot, but they heat food too slowly. In a microwave, food heats unevenly, so stir it and let it stand before you check it.

Hot holding means keeping cooked food hot until it is served. In England, Wales and Northern Ireland, hot food must be kept at 63°C or above. In Scotland, it must be kept above 63°C. Heat the unit before you add food, and use a probe to check the food, not just the dial. Do not mix fresh food into a tray that has been held for some time. Use a clean container instead.

England, Wales and Northern Ireland allow one small tolerance. Hot food on display or ready for service can be kept below 63°C once, for less than 2 hours. At the end of that time, throw it away, or cool it as quickly as possible to 8°C or below. It cannot be kept below 63°C for service a second time. Scotland has no such tolerance, so do not use it there.