Regulations for reheating pastries being flouted

Pie Displays – a Hot Topic

Australian Food Safety Standards require any previously cooked food to be thawed appropriately (in a fridge or on a suitable defrost cycle of a microwave) and then reheated to over 60^oC “rapidly”. Whilst the food standards do not give a specific definition of “rapidly” it is common in most guidance to refer to a two-hour limit. Of particular concerns are high risk foods, such as minced meat pies. 

It is not uncommon, particularly in school tuck shops and small takeaway shops, for operators to place frozen or non-reheated pies and pastries into pie displays for reheating. Because a pie display cannot bring the pie over 60^oC within two hours this practice could result in action from environmental health officers. Recent tests by Stoddart have confirmed this.

A common misconception, is that the higher thermostat offered in some pie displays, will reduce the heat-up time. This is not the case, as the thermostat is restricted by the wattage of the element, which effectively dictates recovery time. In tests performed by Stoddart, the 110^oC thermostat never cycles off in the required two-hour period when a pie display is loaded with unheated pies.

You only have to compare the wattage of a pie display – say 1500W with an oven designed for cooking and reheating– over 6000W, to realise the difference. It is this wattage increase that is the crucial aspect in performance, and this is not possible in pie displays.

Furthermore, unlike ovens, pie displays are not constructed or insulated for very high temperatures. Therefore by superheating a pie display, customers run the risk of burning themselves, their staff and their customers who happen to touch the external metalwork.