FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?
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Checking the critical limit
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Recording the temperature in the log book
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Reheating the soup
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Sanitizing the thermometer probe
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Explanation:
Detailed explanation-1: -3. Establish Critical Limits. Monitoring procedures should be set in place to verify the critical limits at the control points are being followed. Examples of monitoring are temperature checks of cold-holding units, using sanitizer test strips and checking cooking temperatures of raw meats.
Detailed explanation-2: -This is an example of which HACCP principle? Monitoring. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out.
Detailed explanation-3: -REHEATING (critical control point) Reheat beef stew to an internal temperature of 74°C (160°F) or hotter for at least 15 seconds within 2 hours – one time only (critical limit).
There is 1 question to complete.