A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120*F (49*C), which did not meet the operations critical limit of 135*F (57*C). The chef recorded the temperature in the log and reheated the soup to 160*F (74*C) for 15 seconds. Which was the corrective action?

PRINCIPLES OF FOOD PROCESSING

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Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120*F (49*C), which did not meet the operation’s critical limit of 135*F (57*C). The chef recorded the temperature in the log and reheated the soup to 160*F (74*C) for 15 seconds. Which was the corrective action?

A	Reheating the soup
B	Checking the critical limit
C	Sanitizing the thermometer probe
D	Recording the temperature in the log

Explanation:

Detailed explanation-1: -Dishwasher Thermometers These thermometers are used to check the temperature of your dishwasher to ensure that it’s hot enough to sanitize your dishes.

Detailed explanation-2: -Check temperatures of time/temperature control for safety food (TCS) when it is received. Ensure that TCS food products are received at required temperatures. Cold TCS food must be received at 41°F or below, except: Fluid milk and shell eggs must be received at 45°F or below and cooled to 41°F or below.

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