Cooking, reheating and cooling temperatures in a commercial kitchen
Temperature control is a core food-safety control. The important point is not simply collecting numbers: the kitchen needs safe methods, reliable checks and action when something goes wrong.
Cooking food safely
FSA guidance says food should be cooked thoroughly and gives several ways to check this, including checking that food is steaming hot throughout and using a clean food thermometer.
The appropriate safe method depends on the food and the food-safety system used by the business. Staff should know the agreed method and how to check it consistently.
Reheating means cooking again, not warming up
FSA guidance says reheated food should be steaming hot all the way through and should only be reheated once. Safe Catering guidance uses a core temperature of 75°C as a reheating control.
Microwave reheating needs particular care because heating can be uneven. Stirring, standing and following appropriate instructions can help avoid cold areas.
Hot holding
FSA SFBB guidance states that hot-held food should be kept above 63°C. Where that is not possible, specific time controls apply and the business needs an appropriate safe method.
The kitchen should not use hot-holding equipment to reheat cold food unless the equipment is designed and the procedure validated for that purpose.
Cooling food safely
Food that will be chilled for later use should be cooled as quickly as possible using a safe method and then refrigerated. Large volumes and deep containers can cool slowly, so kitchens should choose methods appropriate to the food and quantity.
Record keeping should support the controls the business has identified as necessary rather than encouraging staff to write down numbers without understanding what they mean.
Digital temperature records with TKEG
TKEG brings heating, cooling, fridge and freezer records into the same compliance system as probe checks, cleaning, deliveries and daily food-safety workflows.
Managers can therefore review temperature evidence in context rather than relying on separate paper sheets.
Keep exploring kitchen compliance
Common questions
What temperature should reheated food reach?
FSA guidance says reheated food should be steaming hot throughout. Safe Catering guidance uses a core temperature of 75°C as a reheating control.
What temperature should hot-held food be kept at?
FSA SFBB guidance states that hot-held food should be kept above 63°C.
Can food be reheated more than once?
FSA guidance says food should only be reheated once.
Do all cooking records need the same temperature target?
No. The safe method and monitoring should reflect the food, process and food-safety management system. Follow applicable FSA guidance and the procedures established for your business.
Turn the paperwork into a working system.
TKEG brings food-safety records, compliance evidence and kitchen management together.