An example of a corrective action is ________.
reusing utensils for each new task
serving food on a buffet that is below 165°F (74°C)
using the same equipment for raw food and ready-to-eat food
reheating food on a buffet that is below 135°F (57°C)
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Answer
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Step 1:I'll solve this problem step by step, following the precise LaTeX and formatting guidelines:
Step 2:: Identify the Correct Corrective Action
The problem is asking about food safety corrective actions. Let's analyze each option carefully.
Step 3:: Evaluate Option 1 - Reusing Utensils
\text{Reusing utensils for each new task}
This is a CRITICAL food safety violation. Cross-contamination can occur when utensils are not properly cleaned between different food preparations.
Step 4:: Evaluate Option 2 - Buffet Temperature
\text{Serving food on a buffet below } 165^{\circ}\mathrm{F} (74^{\circ}\mathrm{C})
This is also a serious food safety violation. Hot foods must be maintained at or above 165°F to prevent bacterial growth.
Step 5:: Evaluate Option 3 - Equipment Cross-Contamination
\text{Using the same equipment for raw food and ready-to-eat food}
This is a CRITICAL corrective action. Using the same equipment without proper cleaning between raw and ready-to-eat foods can spread harmful bacteria.
Step 6:: Evaluate Option 4 - Buffet Reheating
\text{Reheating food on a buffet below } 135^{\circ}\mathrm{F} (57^{\circ}\mathrm{C})
This is another serious food safety violation that can lead to bacterial growth.
Final Answer
Using the same equipment for raw food and ready-to-eat food is a critical corrective action that must be addressed to prevent cross-contamination and ensure food safety.
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