How should an employee verify that the beef barbacoa in the steam table is being held at a safe temperature?
a.Insert a cleaned and sanitized probe thermometer into the thickest part of the food and confirm it reads at least 135°F
b.Press a bare hand against the outside of the steam-table pan and call the food safe if the metal is too hot to hold for 5 seconds
c.Read the water-temperature gauge on the steam table well and log that reading as the temperature of the barbacoa in the pan
d.Watch for steam rising from the surface of the barbacoa and stir the pan whenever the steam starts to thin out
Explanation
Only a direct internal measurement with a calibrated, sanitized probe confirms the food itself is at 135°F or above. A hot pan tells you about the pan, equipment gauges measure the water or air around the food, and visual cues such as steam can appear well below safe holding temperatures.
Law Reference: FDA Food Code §4-302.12Practice all 500 questions free — no signup required.
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