# A food worker takes three hours to reheat a pot of soup for a buffet to 165°F (74°C).

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## Question:

A food worker takes three hours to reheat a pot of soup for a buffet to 165°F (74°C).What must she do next?
A. Throw the soup out
B. Place the soup on a hot plate
C. Display the soup on the buffet
D. Divide the soup into smaller containers

## Answer:

The correct option for what the food worker must do next is option A:

A. Throw the soup out

The reason for the above selection is as follows:

Time Temperature Control for Safety, TCS, Foods, also known as

Potentially Hazardous Foods (PHF), which are foods that contain moisture,

have high protein and carbohydrate levels, and are either acidic or

neutral, including some soups are to be handled properly using TCS

guidelines that leverage the knowledge of pathogens to limit health risks.

To keep TCS foods that are ready-to-eat safe, they are either;

• Hot held above 135 °F or
• Cold held below 41 °F

The process of reheating TCS foods that are meant to be hot held, involves:

• Ensuring that the temperature of the inside of the food reaches 165 °F within two hours for about fifteen seconds.
• PHFs that have been kept below 165 °F for more than two hours should be thrown out.
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Given that the food worker takes three hours to reheat the pot of soup for

the buffet to 165 °F which is one hour more than the allowable two hours

to keep a TCS food below 165°F (74°C), what she must do next is to throw

the soup out

Learn more about TCS foods here;

From the answer and question examples above, hopefully, they could assist the student answer the question they had been looking for and take notice of the whole thing declared in the answer above. You can certainly then have a discussion with your classmate and continue the school learning by studying the question altogether.