A dish that hasn't reached a core temperature of 75°C is a food safety risk. It can contain bacteria that make guests sick. But many kitchens panic and waste perfectly good food when a simple reheat would solve the problem.
Why 75°C is so important
A core temperature of 75°C kills most pathogens in meat, fish and poultry. Below this temperature, bacteria like Salmonella and Campylobacter can survive.
⚠️ Note:
A dish that looks cooked can still be raw inside. Only a meat thermometer gives you certainty.
What you need to do immediately
If your meat thermometer shows less than 75°C, act right away:
- Stop serving: Don't give the dish to the guest
- Back to the pan: Reheat the dish
- Measure again: Check the core temperature after 2-3 minutes
- Document the incident: Write down what happened
💡 Example:
A 200 gram chicken breast shows 68°C core temperature:
- Back in the pan for 3 minutes
- Measure again: now 77°C
- Safe to serve
- Incident recorded in HACCP log
Different products, different approach
Not every product responds the same way to reheating. And here's one of the most common blind spots in kitchen management - treating all proteins identically:
Meat and poultry:
- Back in pan or oven
- Heat for an extra 2-5 minutes
- Measure again at the thickest point
Fish:
- Reheat carefully (dries out quickly)
- Short time, high temperature
- Measure in the middle of the fillet
Sauces and soups:
- Stir well while heating
- Reach the same temperature everywhere
- Measure in different spots
Recording and documentation
You must document every incident for HACCP inspections:
💡 Example record:
Date: March 15, 2024, 7:30 PM
- Product: Chicken breast
- Measured temperature: 68°C
- Action: Reheated for 3 extra minutes
- Final temperature: 77°C
- Staff member: Jan de Kok
A digital HACCP app makes this documentation faster and clearer than paper lists.
Prevention is better than cure
Make sure this problem happens less often:
- Calibrate your thermometer: Check monthly in ice water (0°C)
- Train your team: Everyone needs to know how to measure
- Fixed measuring points: Always at the thickest part
- Keep track of time: Note how long products cook
⚠️ Note:
A broken meat thermometer is more dangerous than no thermometer. Check regularly that it's still working correctly.
Must you throw a dish away
Sometimes reheating isn't an option:
- Been cold too long: Longer than 2 hours below 60°C
- Reheated multiple times: Maximum 1 reheat
- Doesn't look right: Color or smell off
- In doubt: Always throw it away if unsure
Better to lose €10 on a dish than €10,000 in damages from food poisoning.
What do you do with too low core temperature? (step by step)
Measure and stop immediately
Insert the meat thermometer into the thickest part of the product. If it stays below 75°C, don't serve the dish. Set it aside and go to step 2.
Reheat
Place the dish back in the pan, oven or grill. Heat for an extra 2-5 minutes, depending on thickness. Stir sauces well for even heating.
Measure and record
Insert the thermometer again into the thickest part. At 75°C or higher it's safe. Record the incident with time, product and final temperature in your HACCP log.
✨ Pro tip
Check your thermometer accuracy every 2 weeks by testing it in ice water - it should read exactly 0°C. A thermometer that's off by even 3°C can put your guests at risk.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Can I reheat a dish multiple times if the temperature is too low?
No, maximum one reheat. The second time you reheat, the risk of bacterial growth becomes too high. Throw it away then.
How long can a dish stay below 75°C before I have to throw it away?
Maximum 2 hours in the 'danger zone' between 5°C and 60°C. After that, bacteria may have multiplied too much to safely reheat.
Do I always have to record this incident, even if the dish turned out fine?
Yes, record every incident where you need to reheat. This shows the food authority that you're monitoring and taking corrective measures.
Can I visually tell if a dish has reached the right temperature?
No, only a meat thermometer gives you certainty. Meat can look cooked but still be raw inside, especially with thick pieces.
What if my meat thermometer breaks during service?
Use a backup thermometer. If you don't have one, cook longer than normal and cut thick pieces through to check the inside.
Does the 75°C rule apply to duck breast served medium-rare?
Duck breast can be served at 60°C core temperature, unlike chicken. But you still need to document the actual temperature you're targeting for your specific dish.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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