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    It is crucial for food handlers to use a thermometer to ensure that the soup being hot held reaches and maintains the proper temperature to prevent bacterial growth. By regularly checking the temperature, the food handler can verify that the soup remains at or above 135°F (57°C) as per food safety guidelines. This helps ensure that the soup is safe for consumption and minimizes the risk of foodborne illness.

    Additionally, using a thermometer allows the food handler to make any necessary adjustments to the heat source or holding equipment to maintain the correct temperature. Regular monitoring and documentation of temperatures also demonstrate compliance with food safety regulations, providing assurance to both customers and regulatory authorities that proper procedures are being followed in food handling.

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