Step 1 of 8
Cook or reheat to the standard
What happens
Cook from product within its shelf life, following the recipe. Reheat only once.
Good looks like
Reheating is counted from the moment food leaves refrigeration, not from when the pan is hot.
How it goes wrong
Yesterday's curry goes into a bain marie to come up for lunch and never gets hot enough.
Who
Technical
's catering code asks for a that destroy non-sporing , and for reheating to at least 75 °C at the centre, or an equivalent lethality, within 1 hour of leaving refrigeration.
§7.5.1, §7.10.1