Holding & ServiceQuestion 208 of 320
Which set of practices best supports keeping food at safe temperatures on a hot line during service?
a.Turning off the steam table wells between rushes to save energy
b.Stacking pans two deep so the bottom pan stays hotter
c.Keeping pans covered when possible, stirring food regularly, and verifying internal temperatures with a calibrated probe thermometer
d.Relying on the built-in dial of the steam table as the official food temperature
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.
Law Reference: FDA Food Code §3-501.16Practice all 320 questions free — no signup required.
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- During a mid-shift check, a manager finds tuna salad in the reach-in at 47°F. No one can say when the unit stopped holding temperature. What should the manager do?
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