A cook takes a pan of chili straight from the walk-in, sets it on the steam table, and says it will "come up to temperature" before service starts. What should the person in charge do? A Cover the pan and raise the steam table setting so the chili heats through faster. B Have the cook reheat the chili on the range, then return it to the steam table. C Leave the pan on the steam table and recheck the temperature after two hours. D Move the chili to the oven's holding drawer and serve it once the surface feels hot.
Practice questions based on the FDA Food Code and the published content areas used by ANSI/ANAB-CFP accredited food protection manager exams. Not affiliated with ServSafe® or the National Restaurant Association. Requirements are set by your regulatory authority, and jurisdictions adopt different editions of the model code — confirm the rules and thresholds that apply to your operation with your local health department before your exam.
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