Is 82°C a Legal Requirement for Reheating Food in Scotland?

Yes: 82°C is a statutory reheating requirement in Scotland

Unlike general cooking duties, which are framed in outcome-based terms, the 82°C reheating figure in Scotland is a direct statutory requirement. Schedule 4 of the Food Hygiene (Scotland) Regulations 2006 provides that where food has been heated in the course of a commercial operation and is subsequently reheated before service or sale, it must be reheated to not less than 82°C.

This is commonly confused with the 75°C cooking benchmark, which is a guidance figure rather than a statutory requirement. The two figures occupy different positions within the framework. 82°C applies specifically to reheating previously cooked food, and carries explicit legal force rather than arising from guidance alone.

Where the position may differ

Schedule 4 provides a statutory defence applicable in defined circumstances. The full detail of how that operates, and when it may be relevant, is examined in the Temperature Control publication.

Why 75°C and 82°C are frequently confused

The assumption that the same temperature applies to all heat processes is common in food safety practice. In Scotland, 75°C and 82°C reflect different positions within the legal framework. Understanding the distinction helps clarify why the same figure does not apply to cooking and reheating in the same way.

Frequently asked questions

A general introduction to reheating temperature in food safety practice is available at Reheating Food Temperature in Food Safety.