Bain Marie & Hot‑Holding Compliance (Australia): The ≥60 °C Rule Explained for Takeaway, Buffet & School Canteens
Search intent: informational → commercial investigation. This page explains, in plain Australian English, how to run a bain marie or hot display bar so hot food stays safe at ≥ 60 °C, why you must reheat first, then hold, and how to prove compliance with simple logs and checks.
- Keep hot food at ≥ 60 °C. Potentially hazardous food (PHF) must be either ≤ 5 °C (cold) or ≥ 60 °C (hot). If food leaves temperature control, use the 2‑hour/4‑hour rule and add up total time between 5–60 °C.
- Don’t reheat in a bain marie. Rapidly reheat cook‑cooled foods to ≥ 60 °C using an oven, stove or microwave, then transfer to a bain marie/hot bar for holding. Bain maries are for holding hot food, not for reheating.
- 45 °C is unsafe. FSANZ’s hot display example shows a bain‑marie at 45 °C allows harmful growth; raise to ≥ 60 °C and check regularly or use time as a control.
- Records matter. Where Standard 3.2.2A applies, keep simple temperature logs as “evidence” that your controls worked.
Who this guide is for (and what “good” looks like)
- Takeaway & quick‑serve owners — want fast, safe hot‑holding on the pass.
- School canteens & community buffets — need a reliable ≥ 60 °C routine volunteers can follow.
- Facilities & venues — want spec lines for buying the right bain marie or hot display bar, with service‑friendly layouts.
Outcome: food held safely at ≥ 60 °C, fast restock without cold spots, and evidence ready if an authorised officer asks.
Why 60 °C matters — the science and the law
FSANZ’s baseline rule keeps PHF either cold (≤ 5 °C) or hot (≥ 60 °C) to stop dangerous growth. Time spent between 5–60 °C is cumulative, which is why “quick top‑ups” at lukewarm temperatures are risky. Use the 2‑hour/4‑hour rule correctly and log times/temps when food leaves control.
For hot displays, FSANZ is explicit: food should be displayed at 5 °C or below, or 60 °C or above; frozen displays must keep product frozen hard. A bain marie at ~45 °C is unsafe for curries or rice — increase to ≥ 60 °C and check regularly (or use time as a validated control).
The “hold, not reheat” principle — what your bain marie is actually for
Hot‑holding equipment (bain maries, hot bars, pie warmers) is designed to keep hot food hot, not to make cold food hot. Reheat rapidly to ≥ 60 °C in an oven, stove or microwave, then transfer to the bain marie to maintain that safe temperature for service. Reheating in a bain marie is too slow and may never reach safe temperatures uniformly.
Step 1 — Cook/Cool (if batching)
Cook thoroughly. If cook‑cooling for later service, cool from 60 °C → ≤ 21 °C within 2 h, then to ≤ 5 °C within 4 h. Log times/temps.
Step 2 — Rapid reheat
Use oven/stove/microwave to reach ≥ 60 °C quickly. Avoid repeated heat‑cool cycles.
Step 3 — Hot‑hold in bain marie
Transfer to a bain marie or hot bar set to maintain ≥ 60 °C. Probe the deepest point, rotate pans, cover between waves.
Step 4 — Time as a control (if needed)
When food leaves control (plating, display refills), use the 2‑hour/4‑hour rule and tally cumulative time.
Bain marie & hot bar types — choose for food, flow and cleaning
Wet vs dry bain marie
- Wet‑well: gentler, humid heat; helps reduce drying of rice and curries. Often better for buffet pans held for longer windows.
- Dry‑well: faster warm‑up, simpler to clean; good for high‑turnover quick‑serve where pans are swapped often.
Hot display bars
- Suited to FOH browsing with sneeze glass and heat lamps. Keep glazing clear and avoid radiant spill into fridge intakes.
- Place away from direct sun; do not set low (e.g., 45 °C) to avoid “drying out” — that’s unsafe.
GN pans & depth (practical tips)
- Use shallow pans during rush to reduce cold spots and speed recovery.
- Keep lids on between bursts; rotate pans front‑to‑back to even out heat.
- Probe the centre and thickest portions (e.g., rice mound centre, lasagne core) before service.
- Holding capacity (GN pan count & depth), thermostat range, and display heat source (elements/lamps).
- Access for cleaning (drain/overflow on wet‑well) and food‑contact surfaces that are smooth and easy to sanitise (see Standard 3.2.3 intent).
- Electrical load and ventilation notes so steam/heat don’t recirculate into cold intakes.
Monitoring that works in real kitchens (logs, frequencies, corrective actions)
FSANZ emphasises regular checking of display temperature. Many kitchens adopt hourly checks at peak; if using time as a control, mark start time clearly. Below is a one‑page log you can print and keep by the probe thermometer.
A) Hot‑holding temperature log (A4)
| Item | Location / GN | Target (°C) | Reading (°C) | Time | Action if <60 °C | Initials |
|---|---|---|---|---|---|---|
| Chicken curry | BM well #2 (1/1‑65) | ≥ 60 | 62 | 11:15 | Continue hold | AB |
| Fried rice | Hot bar #1 (1/2‑40) | ≥ 60 | 58 | 12:05 | Stir, cover, increase setpoint; recheck 10 min | CD |
| Lasagne | BM well #3 (1/2‑100) | ≥ 60 | 61 | 13:00 | Continue hold | EF |
B) 2‑hour/4‑hour time control label (for items leaving control)
| Item | Leaves control (time) | Back in control / served | Total time out | Apply rule | Action |
|---|---|---|---|---|---|
| Gravy pot (pass) | 12:10 | 12:55 | 0:45 | 0–2 h | Return to hot‑hold |
| Sauce pan (carvery) | 13:20 | 15:35 | 2:15 | 2–4 h | Use immediately; do not re‑store |
| Rice tray (event) | 11:00 | 15:30 | 4:30 | > 4 h | Discard |
Time is cumulative across prep, transport and display. The 2‑hour/4‑hour rule is a validated option when used correctly.
Set‑up & placement — stop cooking your cold equipment
Keep hot away from cold
- Don’t aim hot‑bar exhaust or lamps at refrigerator intakes; use a baffle or create distance.
- Shade glazed displays from direct sun; wipe condensation promptly to maintain visibility and hygiene.
Ventilation & WHS
Summer service adds heat and steam. PCBUs must manage heat risks and maintain ventilation so work can be done without risk to health and safety; plan air paths and dish/glasswash steam control as part of your duty of care.
Buying checklist — get the right bain marie or hot bar the first time
Capacity & food fit
- GN size & depth for your menu (shallow pans for quick recovery).
- Wet vs dry‑well based on moisture needs.
- Sneeze‑guard design and service access for FOH displays.
Controls & proof
- Clear, stable thermostat; easy‑read thermometer position.
- Documentation to support ≥ 60 °C holding under your typical ambient.
- Cleaning access and drain (wet‑well). Equipment design should support cleaning per Standard 3.2.3.
Shortlist now
- Bain maries
- Hot display bars
- Commercial dishwashers (for trays/utensils at day’s end)
Case study — “The lunch buffet that got it right” (QLD school canteen)
A school canteen in SE QLD served pasta, rice and a rotating curry. Complaints of “lukewarm” food and a council visit notice pushed them to fix their hot‑holding.
Before
- Dry‑well bain marie run low to “avoid drying” (thermostat ~45–50 °C).
- Large deep pans; little rotation; lids off during rush.
- No reheat step — cook‑cooled trays went straight into the bain marie.
After
- Rapid reheat in combi to ≥ 60 °C, then transfer to bain marie for holding.
- Switched to shallower pans; lids on between bursts; hourly probe and log.
- Raised thermostat to maintain ≥ 60 °C; trained staff on 2‑hour/4‑hour labels for pass items.
Outcome (method‑based)
- No sub‑60 °C readings over two weeks of checks.
- Improved quality (less drying) by using wet‑well for rice and covering pans.
- Inspection cleared with advice to keep logs and continue reheat‑then‑hold practice (evidence on file).
FAQs — straight answers for hot displays
1) Can I reheat food in a bain marie?
No. Reheat rapidly to ≥ 60 °C using oven/stove/microwave, then transfer to the bain marie for holding.
2) How often should I check temperatures?
FSANZ says hot displays should be kept at ≥ 60 °C and checked regularly. Many businesses probe hourly at peak and always after refills.
3) If hot food drops below 60 °C, what do I do?
Take action immediately: stir, cover, raise setpoint, or replace with properly reheated batch. If food has been between 5–60 °C for > 4 h total, discard. Log the corrective action.
4) Do I need paperwork?
Where Standard 3.2.2A applies (food service/retail handling RTE PHF), you’ll need to substantiate your controls (e.g., temperature and time records) for at least three months or as required.
5) Is a hot display at 45 °C acceptable to reduce drying?
No. FSANZ gives a specific example that 45 °C in a bain marie is unsafe; use ≥ 60 °C and adjust lids/humidity (wet‑well) to protect quality.
Free “Hot‑Holding Compliance Review” (15‑minute reply)
Send photos of your hot line and a day’s log (if you have one). We’ll reply with a one‑page plan: bain marie type, GN pan depth strategy, a simple temperature log, and a corrective‑action list that aligns with FSANZ guidance.
Shortlist gear now: Bain maries · Hot display bars · Commercial dishwashers · Contact us
Official sources (footnotes)
- FSANZ — Keeping food at the right temperature: PHF ≤ 5 °C or ≥ 60 °C.
- FSANZ — 2‑hour/4‑hour rule (overview page + InfoBite PDF).
- FSANZ — Cooling and reheating food (web page + InfoBite PDF).
- FSANZ — Displaying food (web page + InfoBite PDF) — hot displays at 45 °C are unsafe; hold ≥ 60 °C or use time as a control.
- FSANZ — Food safety advice: rapidly reheat to ≥ 60 °C; don’t heat food using bain maries/pie warmers; transfer to hot‑holding once ≥ 60 °C.
- FSANZ — Processing food safely InfoBite: “Reheat foods to 60 °C as quickly as possible… before transferring to hot‑holding equipment such as bain maries.”
- FSANZ — Standard 3.2.3 Food Premises and Equipment (Safe Food Australia chapter PDF).
- FSANZ — Standard 3.2.2A overview + evidence tool (web page & PDF).
- Safe Work Australia — Guide for managing the risks of working in heat (web + PDF).
Last updated: . This summary focuses on Australian conditions and FSANZ guidance. Always check your local council’s enforcement practices.
