Question

A chef sanitized a thermometer probe and then checked the temperature of beef stew being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135'F (57 C). The chef recorded the temperatureof the stew in the log and reheated the stew to 165'F (74 C). Which was the corrective action?

Answer 1

The corrective action taken by the chef was to reheat the stew to 165'F (74 C).

Step-by-step explanation:

The corrective action taken by the chef was to reheat the stew to 165'F (74 C).

When the chef checked the temperature of the beef stew in the hot-holding unit and found it to be 120°F (49°C), which did not meet the operation's critical limit of 135'F (57 C), it meant that the stew was not being held at a safe temperature to prevent bacterial growth. Therefore, the chef recorded the temperature and took the corrective action of reheating the stew to a temperature of 165'F (74 C) to ensure that any bacteria present would be killed.