An employee checks the steam table by reading the well thermometer, which shows 160°F. Why is that not enough?
a.The well thermometer needs calibration at the start of a shift
b.The well reads the water, not the internal food temperature
c.The well thermometer reads in whole degrees rather than tenths
d.The well thermometer is mounted too far from the serving line
Explanation
Equipment thermometers report the temperature of the water, air, or unit, not the food, and a pan sitting above a hot well can easily be below 135°F in its center. Holding temperatures are verified by probing the thickest part of the food itself with a clean, sanitized, calibrated thermometer.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- Which item on display may be left unprotected by packaging, a food guard, or a display case?
- How must condiments be offered to guests under the Food Code?
- A catering crew loads hot chafing pans and cold salads for a venue 40 minutes away. What must the transport equipment do?
- A manager finds a pan of green chile stew on the hot line at 119°F and nobody knows how long it has been there. What is the correct action?
- A coffee shop lets guests refill their own reusable cups at the drip station. Under what condition is that acceptable?
- A soft-serve machine holds its dairy mix outside normal cold-holding temperatures. What makes that legal?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review