When reheating foods, it is essential that the temperature danger zone (+6oC–+60oC) is passed as quickly as possible and that the foods are heated throughout to a higher temperature (above +70°C) than the statutory serving temperature (at least +60°C) before serving.
When using a microwave oven, the different parts of the food heat up unevenly to different temperatures. Therefore, the microbes are also destroyed unevenly in the different parts of the food. When using microwaves to heat the food, the best heating result is achieved by stirring (if possible) the food in between the heating process and then continuing the heating.
Regular temperature measurements of reheated foods must be made part of the own-check activities.