Question

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. the temperature was 120 which did not meet the operation's critical limit of 135. the chef recorded the temperature in the log and reheated the soup to 165 for 15 seconds. which was the corrective action?
A) reheating the soup
B) checking the critical limit
C) sanitizing the thermometer probe
D) recording the temperature in the log

Answer 1

Answer: Option (A) is the correct answer.

Explanation:

A corrective action is defined as the action with the help of which a person can avoid a difficulty or problem that he/she was facing earlier.

For example, when the chef checked the temperature of soup using thermometer then it was 120 but his operation's critical limit was 135.

So, to avoid this problem he heated the soup to 165 at 15 seconds following which he got the result as desired.

Therefore, reheating the soup was his corrective action.

Thus, we can conclude that reheating the soup was the corrective action.