Which set of practices best supports keeping food at safe temperatures on a hot line during service?
a.Deactivating the steam table wells between rushes, conserving energy, then reactivating them immediately before service
b.Keeping pans covered when possible, stirring food regularly, and verifying internal temperatures with a calibrated probe thermometer
c.Recording the steam table's built-in dial reading as the official internal temperature of the product
d.Stacking pans two deep inside every well, insulating the upper container with heat from the lower pan
Explanation
Lids retain heat, stirring redistributes it so no portion cools below 135°F, and a calibrated probe measures the actual internal food temperature. Equipment dials show water or air temperature, not the food itself, so they can never replace direct temperature checks. Shutting wells off between rushes lets food fall into the danger zone, and stacked pans leave the upper pan heated only by contact, not by the well.
Law Reference: FDA Food Code §3-501.16Practice all 500 questions free — no signup required.
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