The reheating took too long or never reached 165 °F: what do I do?

The rule is built in: start at 41 °F or below, reach 165 °F or above, within 2 hours (FDA Food Code). Food that takes two and a half hours, or tops out at 150 °F, turns red and reads "Out of range"; it cannot be added to the batch until you say what was done.

1. The block "Out of range: corrective action required" opens under the entry: tap one or more of the suggested actions, or describe yours under "Corrective action (free text)" (e.g. back in the oven, discarded).
2. If you wish, add the "Cause (optional)" (insufficient cooking or reheating, inadequate equipment…) and "What happened to the product (optional)" (discarded, re-cooked…).
3. Add to the batch and validate as usual.

The non-conformity goes into the register with its corrective action, and the manager gets it on their phone. If your food safety plan or your local health department is stricter, the manager adjusts the values under Settings › Regulatory thresholds, section "Reheating" (suggested start temperature, minimum end temperature, maximum duration), then "Save"; every reheating keeps the threshold in force on the day it was logged.