What steps would you take to ensure food safety and proper temperature control in the kitchen or deli area?

What steps would you take to ensure food safety and proper temperature control in the kitchen or deli area?

• A. Only check temperatures once per shift, assume safe, document nothing, adjust later.
• B. Monitor temperatures with calibrated thermometers, log checks, follow HACCP guidelines, promptly correct deviations.
• C. Use a kitchen timer, rely on appearance, calibrate rarely, escalate if customer complains.
• D. Conduct random checks, rely on memory, ignore deviations, wait for supervisor.

Answer: (B)