hot holding food question

[Storeyz1]

i finally got the coffee shop on the train station open that i posted about a while back, were in to our third week now and i have a question regarding hot holding.
i don't know if im in the right section but hopefully someone will be able to help.
i have now discovered trying to make sandwiches in the shop alongside coffee is to time-consuming as my peak is the rush hour, no one can wait around for 4-5 mins.
i have ordered a hot holding pie cabinet and was going to buy frozen sausage rolls, cook them the night before and take them into the shop in the morning and let the pie cabinet heat them up as i feel this grab and go type food will be a lot better.
I'm just worried if they are cooked from frozen the night before work and then cooled overnight in fridge and then taken in and put in to pie cabinet to warm to the required temp. would they last the whole day and be a safe method or should i wake earlier and cook them in morning and take in and load into pie cabinet.
also the pie cabinet has a water tray so pastry will not dry out.
I'm thinking the same method for peppered steak pastries and cheese and onion pastries and crossiants also.
any help would be greatly appreciated.
thanks

 

[Scalloway]

Some advice on hot food reheating here

http://www.chiltern.gov.uk/CHttpHandler.ashx?id=2724&p=0

Reheating means cooking again, not just warming up
.
Always reheat food until it is piping hot all the way through. Food should only be reheated once. If ovens or grills are used for reheating make sure they are preheated. If you are reheating food in a microwave, stir it regularly to make sure the centre of the food is thoroughly heated.
You can use a probe thermometer to check food has been reheated to a safe temperature. The food is safe if it has reached a high enough temperature for a long enough time. Examples of safe time/temperature combinations include:
• 80°C for at least 6 seconds
or
• 75°C for at least 30 seconds

 

[swankypants69]

Some pie cabinets will heat them up, but most cabinets will keep a hot pie hot, rather than bringing a cold pie up to temp

For hot hold it normally needs to go from oven to cabinet

And I thjnk generally three-four hours max rather than all day

But it might depend on your machine and the quality of the product etc

 

[LowPrices.uk]

Why don't you just make sandwiches the night before and bring them in?

 

[Carl Mintern]

I would have thought that you'd need a food hygiene certificate of some kind to prepare the food yourself prior to sale? I would also assume that obtaining said certificate would include learning about safe preparation, storage, heating and serving methods.

Is this not the case?