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
Giải thích
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.
Trích dẫn luật: FDA Food Code §3-501.16Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- 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?
- A buffet restaurant checks its hot line every 4 hours. At the 4-hour check, the tomato soup reads 120°F. The cook suggests reheating it to 165°F. What should the manager decide?
- A kitchen checks its hot-held mashed potatoes every 2 hours. At the 2-hour check they read 128°F. What is the correct corrective action?
- A concession stand uses time as a public health control for hot dogs removed from temperature control at 11:00 a.m. If the hot dogs never had their temperature monitored after removal, by what time must they be sold, served, or discarded?
- A deli wants to use the 6-hour option of time as a public health control for its cold sandwich display. Which two conditions must both be met?
- When food is placed on a service line under time as a public health control, how must it be identified?
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