Question

The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature:

a. at delivery
b. of storage
c. during steam table holding
d. during end point cooking

Answer 1

The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature during end point cooking. It is important to cook the soup to a minimum temperature of 116 °C (240 °F) to ensure the safety of the canned product.

Step-by-step explanation:

The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature during end point cooking. Killing C. botulinum endospores, which can cause botulism, requires a minimum temperature of 116 °C (240 °F), well above the boiling point of water. It is important to cook the soup to this temperature to ensure the safety of the canned product.