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?

FOOD SAFETY

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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: -Check the thermometer on the machine to assure the final rinse temperature is 180°F (82°C) to 194°F (90°C). In addition, you should also verify the final rinse temperature by using a temperature measuring device or an irreversible test strip.

There is 1 question to complete.

HUMAN NUTRITION

NUTRITION

FOOD SAFETY