Safe Reheating Temperatures for Potentially Hazardous Foods in Australia
Key Takeaways: Safe Reheating of Potentially Hazardous Foods (PHFs)
- PHFs must be reheated rapidly to at least 60°C by law.
- Best practice: Reheat to 75°C for at least two minutes to kill harmful bacteria.
- Always use a calibrated food thermometer—never guess.
- Avoid the temperature danger zone (5°C–60°C) where bacteria multiply quickly.
- Reheat food only once and serve immediately.
- Childcare and aged care facilities must always meet stricter 75°C+ standards.
- Failure to reheat food properly can lead to foodborne illness or legal penalties.
Introduction
Reheating potentially hazardous food (PHF) safely is crucial to prevent foodborne illness and comply with Australian food safety laws. Whether you’re managing a restaurant, working in childcare or aged care, or simply reheating leftovers at home, knowing the correct temperature guidelines ensures food remains safe to eat.
This guide explains the safe reheating temperatures for PHFs in Australia, how to apply them correctly, and the legal requirements for different settings.
What Are Potentially Hazardous Foods (PHFs)?
Potentially hazardous foods are items that need strict temperature control to prevent harmful bacterial growth or toxin formation. According to Food Standards Australia New Zealand (FSANZ), these foods provide ideal conditions for bacteria because of their moisture, nutrient content, and pH level.
Characteristics of PHFs
- High moisture content: Bacteria thrive in moist environments.
- Neutral to low acidity: A pH between 4.6 and 7.5 supports bacterial growth.
- High in protein or starch: These nutrients feed bacteria.
Common Examples of PHFs
- Cooked meat and poultry
- Seafood (raw or cooked)
- Cooked rice and pasta
- Dairy products (milk, custards, soft cheeses)
- Egg-based dishes (quiches, omelettes)
- Cut fruits and vegetables (e.g., melons, tomatoes)
Why Reheating Temperature Matters for Food Safety
Correct reheating helps move food quickly through the temperature danger zone (5°C–60°C) where bacteria multiply rapidly. Failing to reach safe temperatures allows pathogens such as Salmonella, Listeria monocytogenes, and E. coli to survive—posing serious health risks.
Understanding the Temperature Danger Zone
Food should not remain between 5°C and 60°C for more than two hours. When reheating, ensure the temperature rises rapidly through this zone to minimise bacterial growth.
Legal Reheating Temperature Requirements in Australia (FSANZ)
Reheating PHFs correctly isn’t optional—it’s a legal requirement.
FSANZ Standard 3.2.2, Clause 8
- Food must be reheated rapidly to at least 60°C.
- Best practice: Heat to 75°C or above and hold for two minutes to ensure safety.
State and Territory Guidelines
| State | Minimum Reheating Temp | Best Practice |
| NT | 60°C | 75°C for 2 minutes |
| QLD | 60°C | 75°C for 2 minutes |
| NSW | 60°C | 75°C for 2 minutes |
All states emphasise rapid reheating and keeping food above 60°C until served.
How to Safely Reheat Potentially Hazardous Foods (PHFs)
Safe Reheating Methods – Do’s and Don’ts
| Method | Do’s | Don’ts |
| Microwave ovens | Stir midway and check temperature in several spots. | Don’t rely on visual cues—cold spots can remain. |
| Conventional ovens/stovetops | Use covered containers to retain moisture; ensure even heat. | Don’t reheat too slowly or leave food uncovered. |
| Bain-marie (hot holding) | Only use for maintaining temperature after reheating. | Don’t use to reheat cold food. |
Using a Food Thermometer
- Insert the probe into the thickest part of the food.
- Ensure it reads 75°C or higher for two minutes.
- Calibrate your thermometer regularly to maintain accuracy.
Time and Temperature Control
- Reheat food within two hours.
- Keep food above 60°C until served.
- Never reheat more than once.
Common Mistakes to Avoid
Uneven Heating and Cold Spots
Microwaves often heat unevenly. Always stir, rotate, and test in multiple spots to ensure even temperature.
Not Using a Thermometer
Guessing is unsafe. Always check food temperatures accurately before serving.
Reheating PHFs in Different Workplaces
Hospitality and Food Service
Restaurants, cafés, and catering services must maintain temperature logs and follow documented reheating procedures. Staff should be trained in food safety and thermometer use to ensure compliance.
Childcare and Aged Care
These sectors serve vulnerable populations, so stricter rules apply. Always reheat food to at least 75°C, verify with a thermometer, and log the temperature before serving.
FAQs on Reheating Potentially Hazardous Food
What temperature should potentially hazardous food be reheated to in Australia?
At least 60°C legally, but 75°C for two minutes is best practice.
Can food be reheated more than once?
No. Reheat food only once to avoid bacterial growth.
What happens if food isn’t reheated properly?
Improper reheating can cause foodborne illnesses such as Salmonella or Listeria infections.
Do I need a thermometer?
Yes. It’s essential to verify the correct internal temperature.
How do I safely reheat food in a microwave?
Stir halfway, cover food to retain moisture, and test the temperature in several places.
Are childcare reheating requirements stricter?
Yes. Always reheat to at least 75°C and log the temperature before serving.
What’s the difference between reheating and hot holding?
Reheating rapidly raises food temperature; hot holding maintains food above 60°C after reheating.
Other Considerations
- Cool cooked food quickly to below 5°C before storage.
- Maintain correct temperatures when transporting reheated food (above 60°C).
- Provide food handling training to ensure staff compliance and safety awareness.
