At what times should food temperatures be recorded?

Recording food temperatures at specific intervals throughout the day is essential for maintaining food safety and quality standards. The correct answer suggests a schedule where temperatures are recorded at 11am, 3pm, and 7pm.

This timing is important as it aligns with key periods of food handling and service, ensuring that food is kept at safe temperatures during peak times when it is frequently prepared, served, or held. For instance, recording at 11am captures temperatures just before lunch rush, which is vital for monitoring safety as foods are prepared for immediate service. Recording at 3pm is strategic for the afternoon shift, often when food may be held before dinner service. Lastly, capturing temperatures at 7pm helps assess items that may be held or served during the dinner service, ensuring ongoing monitoring through peak meal times.

Conversely, the other options do not align as effectively with typical food preparation and service schedules. For instance, intervals too early or too late might miss critical times when food is most vulnerable to temperature abuse. Recording times should ideally reflect when food is most actively being prepared or served, helping staff to proactively address any potential food safety issues.