The correct internal cooking temperature for poultry is 60°C.

It is necessary to stir food during microwave cooking/reheating to evenly distribute heat.

Testing food in more than one place for temperature is necessary because probe thermometers are known to be highly inaccurate so averaging results is needed.

If reheated food does not reach an even core temperature of 75°C, you can flash it in the oven to 92°C for no less than 45 seconds.

There should be one chef in charge or one who oversees the reheating of food in the kitchen at all times.

If a guest gives you baby food to reheat, you must ask and follow their reheating instructions.

Cooking food in a microwave oven requires the internal cooking temperature to be 14°C degrees higher than when cooking in a conventional oven.