Food Handling Card Practice Test 2024

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During a lunch service a probe shows the bain-marie holding food at 55 degrees C, below the legal hot-holding limit. According to HACCP, what is the correct sequence the supervisor follows?

Record the reading and continue service unchanged Take corrective action because monitoring has shown the critical limit was breached Re-write the hazard analysis before doing anything Wait until the end of service to investigate

Correct Answer:

Take corrective action because monitoring has shown the critical limit was breached

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