GIFSQ Global Institute for Food Safety & Quality
Login Register

Access the GIFSQ Portal

Select your user type to log in or register a new account.

Student Portal

Access your food safety courses, certifications, and exams.

Login Register

Instructor Portal

Manage courses, view student submissions, and grade quizzes.

Login Register

Company Portal

Manage corporate setup, view employee logs, and access QA services.

Login Register
Resources  /  Templates Hub  /  Current Template

Reheating Log Template (Free)

Log – Reheating

Reheating gets one shot – to 74 °C/165 °F, once, then served. This log records each reheat so the ‘only reheat once’ rule is provable, not just policy.

Instructions: Record every reheat with a probe verification of the core temperature. If it doesn’t reach 74 °C (165 °F), keep heating – don’t serve it ‘nearly there’. Discard anything not served after reheating; it doesn’t get a second reheat or a return to the chiller for tomorrow.

Record details

  • Date: [YYYY-MM-DD]
  • Thermometer ID:

Acceptance criteria

Anything outside these criteria is a deviation – act, record, and tell QA.

  • Core temperature >=74 °C (165 °F)
  • Reheated only once
  • Not served after reheating: discarded

Log

TimeProduct / batchTemp before (°C)Temp after (°C)Target met? (Y/N)Served / discardedInitials
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]
[Time][Product / batch][Temp before (°C)][Temp after (°C)][Target met? (Y/N)][Served / discarded][Initials]

Notes and corrective action

Stir or rotate during reheating – microwaves and bain-maries heat unevenly, and the probe only tells you about the spot it touched. The cold spot is what makes people ill.

  • [Describe any deviation, action taken, and product disposition.]

Review

Reviewed by (name / signature)DateComments
[Name / Signature][YYYY-MM-DD][Comments]
General use: This template contains no country-specific laws or regulator names and suits any food business — restaurant, catering, food manufacturing, retail, or food service. Adapt temperature limits, legal references, and record-retention periods to your local regulations. Provided by GIFSQ · v1.0 · September 2026

Download this template

Free for your food business — fill it in on your computer or print it for the production floor.

Provided by GIFSQ · Adapt limits, legal references and retention periods to your local requirements.