29. a cook checks the temperature of soup being held for service, and it is 130°f (54°c). the cook reheats…
29. a cook checks the temperature of soup being held for service, and it is 130°f (54°c). the cook reheats the soup to 165°f (74°c). this is an example of taking a corrective action. performing a hazard analysis. establishing a critical limit. verifying safety standards.
Answer
Brief Explanations:
The cook checks the soup's temperature (130°F) and then reheats it to 165°F, which is a corrective action to address a potential food safety issue (since the initial temp might not meet safety standards). "Taking a corrective action" fits as the cook is acting to fix the situation. Other options: "performing a hazard analysis" is about identifying hazards (not done here), "establishing a critical limit" is setting standards (not what's happening), "verifying safety standards" is checking if standards are met (but here action is taken, not just verification).
Answer:
A. taking a corrective action