Safe reheating
FSSAI marks this item with an asterisk on its inspection checklist — failing this one item alone results in non-compliance for the whole inspection.
Reheated food needs to reach 75C at the core for at least 2 minutes, using a proper heat source -- never a steam table, bain-marie, bun drawer, or heat lamp, none of which reheat food safely from cold.
“No indirect methods of reheating such as adding hot water or reheating under a bain-marie or under a heat lamp are used. Never reheat food on a steam table, in a bain marie, in a bun drawer and/or under a heat lamp.”
Reheat food using a proper heat source (oven, stove, steamer) to at least 75C core temperature for 2 minutes; don't use a bain-marie or heat lamp to reheat from cold.
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.