A chef sanitized a thermometer probe and then checked the temperature of soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operations critical limit of 135F. The chef recorded the temp in the log & reheated the soup to 165F for 15 seconds within 2 hours. Which was the corrective action?

PRINCIPLES OF FOOD PROCESSING

Please wait while the activity loads.
If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled.

If loading fails, click here to try again

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

A chef sanitized a thermometer probe and then checked the temperature of soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation’s critical limit of 135F. The chef recorded the temp in the log & reheated the soup to 165F for 15 seconds within 2 hours. 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: -The temperature of a roast is checked to see if it has met its critical limit of 145 for 4 mins. This is an example of which HACCP principle? Monitoring.

Detailed explanation-2: -The temp of a roast is checked to see if it has met its critical limit of 145 degrees F (63 degrees C) for 4 minutes.

There is 1 question to complete.