Food Hygiene Explained: Reheating Food, Eggs & Hygiene Ratings

Food hygiene plays a vital role in preventing food poisoning and keeping people safe, whether you’re cooking at home or preparing food professionally. Many cases of foodborne illness come down to simple mistakes, such as reheating food incorrectly, misjudging use-by dates, or not understanding food hygiene ratings.

In this guide, we answer some of the most common food hygiene questions people search for, including reheating rice and chicken safely, eating eggs, and what food hygiene ratings really mean.

What Is Food Hygiene and Why Does It Matter?

Food hygiene refers to the safe handling, preparation, cooking, storage and serving of food. Its purpose is to prevent harmful bacteria from growing and spreading, which can lead to food poisoning.

Poor food hygiene can result in illnesses caused by bacteria such as Salmonella, E. coli and Campylobacter. These illnesses can be particularly dangerous for vulnerable groups, including pregnant women, older people and those with weakened immune systems.

Key food hygiene principles include:

• Cooking food thoroughly
• Storing food at safe temperatures
• Avoiding cross-contamination
• Reheating food safely
• Understanding food safety guidance and inspections

What Do Food Hygiene Ratings Mean?

Food hygiene ratings are designed to help consumers understand how well a food business meets food safety standards.

In England, Wales and Northern Ireland, businesses are rated from 0 to 5 under the Food Hygiene Rating Scheme:

• 5 – Very Good: High standards of food hygiene
• 4 – Good: Generally good compliance
• 3 – Generally Satisfactory: Meets legal requirements but improvements needed
• 2 – Improvement Necessary
• 1 – Major Improvement Necessary
• 0 – Urgent Improvement Necessary

Inspectors assess areas such as:

• Food handling and preparation
• Cleanliness and condition of facilities
• Food safety management systems

A lower rating does not necessarily mean food is unsafe at that moment, but it does indicate weaknesses that could increase the risk of food poisoning. For food businesses, maintaining a high food hygiene rating is essential for consumer trust and legal compliance.

For those looking to strengthen their understanding of compliance and boost inspection outcomes, our 5 Star Food Hygiene Rating Training course provides practical guidance on meeting the standards required to achieve and maintain a top food hygiene rating.

Can You Reheat Rice Safely?

Yes, you can reheat rice, but only if it has been stored and handled correctly.

Rice can contain Bacillus cereus, a bacterium that can survive cooking. If cooked rice is left at room temperature for too long, bacteria can multiply and produce toxins that reheating will not destroy.

To reheat rice safely:

• Cool rice quickly after cooking (within 1 hour)
• Store it in the fridge at 5°C or below
• Reheat only once
• Ensure it is piping hot all the way through

If rice has been left out for several hours or smells unusual, it should be thrown away.

Can You Reheat Chicken? Cooking Chicken Safely

Yes, chicken can be reheated safely, but it must be done properly to reduce the risk of food poisoning.

Chicken can carry harmful bacteria such as Salmonella and Campylobacter, which is why safe cooking and reheating are critical.

Cooking chicken safely:

• Cook chicken thoroughly until it is steaming hot
• Ensure juices run clear and there is no pink meat
• The internal temperature should reach 75°C (or equivalent)

Reheating chicken safely:

• Store cooked chicken in the fridge within 2 hours
• Reheat only once
• Make sure it is piping hot throughout
• Avoid reheating chicken more than once, as this increases bacterial risk

Improper reheating is a common cause of food poisoning in both homes and food businesses.

Eggs and Food Hygiene: What’s Safe and What’s Not?

Eggs are a staple ingredient, but they can also pose food safety risks if mishandled.

Can You Eat Eggs Raw?

Eating raw or lightly cooked eggs carries a risk of Salmonella. While some UK eggs are produced under the British Lion Code, which reduces risk, raw eggs are still not recommended for:

• Pregnant women
• Young children
• Older adults
• Anyone with a weakened immune system

Raw eggs are often used in foods such as homemade mayonnaise, mousse and some desserts, but safer alternatives include pasteurised egg products.

Is It Safe to Eat Eggs Out of Date?

Eggs usually have a best before date rather than a use-by date. This means they may still be safe to eat shortly after the date, if they have been stored correctly.

However:

• Eggs should always be kept in the fridge
• Cracked or damaged eggs should be discarded
• If an egg smells unpleasant when cracked open, it should not be eaten

The popular “float test” can indicate freshness, but it is not a guarantee of safety. When in doubt, it’s safest to throw eggs away.

Common Food Hygiene Mistakes That Increase Risk

Many food hygiene issues come down to everyday habits, including:

• Reheating food more than once
• Leaving cooked food at room temperature
• Ignoring storage instructions
• Poor hand hygiene
• Misunderstanding food hygiene ratings

These mistakes can have serious consequences in food businesses, where large numbers of people may be affected.

For more essential information on food poisoning, the causes, symptoms and prevention, check out our Food Poisoning Facts guide to help you keep your kitchen safe and your meals enjoyable.

How Proper Food Hygiene Training Helps Prevent These Risks

Understanding food hygiene principles helps prevent foodborne illness, improves food hygiene ratings, and ensures legal compliance.

For food handlers and businesses, food hygiene training covers:

• Safe food storage and reheating
• Temperature control
• Cleaning and sanitation
• Cross-contamination prevention
• Inspection readiness

Whether you work in catering, hospitality, healthcare or education, proper food hygiene knowledge is essential for protecting customers and maintaining high standards.

Want to Improve Your Food Hygiene Knowledge?

Understanding food hygiene is essential for anyone who prepares, handles or serves food. While general guidance can help at home, formal training ensures you have the knowledge to work safely, meet legal requirements and protect others from foodborne illness.

Explore our full range of Food Hygiene Training Courses (link) covering key areas such as safe food storage and reheating, temperature control, cleaning and sanitation, cross-contamination prevention, and preparing for food hygiene inspections. Our courses are suitable for those working in catering, hospitality, food manufacturing, healthcare or education.

If you’re new to food handling or looking for a solid foundation, our Level 1 Food Hygiene and Safety Training is a great place to start. It provides an accessible introduction to essential food safety principles and helps build confidence in day-to-day food handling practices.

Completing recognised food hygiene training demonstrates competence, supports higher food hygiene ratings and shows your commitment to maintaining high standards.