In a busy cafeteria that features a Mexican food special …

Business Questions
Short Answer
Step by Step Solution
Business Questions

In a busy cafeteria that features a Mexican food special each week, the production schedule indicates to prepare 15 pans of dehydrated refried beans. The recipe instructs to add one gallon of water from the dispenser when the light turns green. During the shift, the manager checks the temperatures: the first pan was at 170¬¨‚àûF while the sixth pan was at 110¬¨‚àûF. When asked about following proper procedures, the prepper stated, “Yes, I made sure the light was green. It’s always green.” Given that the prepper should make new beans, what should the manager do next? a. Disconnect the green light bulb b. Have the dispenser serviced by a repair company c. Take the temperature of the water from the dispenser every morning d. Source a new distributor for the beans.

Short Answer

The manager should monitor water temperature daily to ensure it is suitable for safe food preparation, which aids in consistency and food safety. Addressing any temperature issues promptly is crucial to mitigating foodborne illness risks and maintaining high standards in food service.

Step-by-Step Solution

Monitor Water Temperature Daily

The first step is for the manager to take the temperature of the water from the dispenser every morning. This routine check aims to ensure that the water is at an appropriate temperature for safe food preparation. Regular monitoring will help establish a consistent temperature range that is essential for rehydrating beans properly.

Ensure Consistency for Food Safety

Establishing a consistent water temperature not only aids in cooking consistency but also plays a critical role in food safety. By preventing variations in temperature, the manager can mitigate the risk of foodborne illnesses that might arise from improper hydration of beans. This is especially important in a food service environment where safety is paramount.

Resolve Temperature Issues Promptly

If the temperature readings fall outside the desired range, the manager should take immediate action to address the issue. This may involve adjusting the dispenser settings or contacting maintenance for repairs. Consistent follow-up ensures that similar problems do not arise in the future, maintaining a safe and high-quality food service.

Related Concepts

Monitoring Temperature

The process of routinely checking the temperature of water or food items to ensure they meet safety standards

Food Safety

The practices and protocols in place to prevent foodborne illnesses and ensure the safe preparation and handling of food

Consistency

The maintenance of uniform conditions, such as temperature, that are crucial for achieving reliable results in food preparation and safety.

Table Of Contents
  1. In a busy cafeteria that features a Mexican food special each week, the production schedule indicates to prepare 15 pans of dehydrated refried beans. The recipe instructs to add one gallon of water from the dispenser when the light turns green. During the shift, the manager checks the temperatures: the first pan was at 170°F while the sixth pan was at 110°F. When asked about following proper procedures, the prepper stated, "Yes, I made sure the light was green. It's always green." Given that the prepper should make new beans, what should the manager do next? a. Disconnect the green light bulb b. Have the dispenser serviced by a repair company c. Take the temperature of the water from the dispenser every morning d. Source a new distributor for the beans.

Related Articles

Scroll to Top