PREVRA Reheating Food Temperature Guide: Safe Core Temperatures for Every Food Type
A clear reference chart showing the legally required core temperatures when reheating different food categories. Required under SFBB and HACCP for all UK food businesses.
Why reheating temperature matters for food safety compliance
You must reheat food to a core temperature of at least 75°C in England, Wales, and Northern Ireland — or 82°C in Scotland. Reheat only once. The danger zone between 8°C and 60°C is where bacteria multiply fastest, and food passing through it twice is at significantly higher risk than freshly cooked food.
EHO inspectors will check that your team knows the correct reheat temperature and that you keep records. A common failing point in inspections is staff who cannot state the minimum reheat temperature on the spot.
Using this guide in your daily kitchen operations
Display this poster near your microwave, combi oven, or any reheating station. Staff should probe the core of the food after reheating and record the temperature before service. If the food does not reach 75°C within the expected time, continue heating and probe again — never serve food that has not reached the target core temperature.
Digital SFBB replaces manual logs: your team probes and logs from any phone, the system flags readings below the legal threshold instantly, and your EHO sees a complete timestamped history without flipping through a ring binder.
Common reheating mistakes to avoid in your kitchen
The most common error is reheating food more than once. If a batch is reheated and not fully served, the leftovers must be discarded — they cannot be cooled and reheated again. Another frequent mistake is relying on visual cues rather than probing. Steam rising from the surface does not mean the core has reached 75°C. Always probe the thickest part. Finally, many kitchens forget that reheated rice carries a specific risk from Bacillus cereus spores, which survive initial cooking and can produce toxin if rice is not reheated thoroughly.
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