What are the appropriate time intervals for recording food temperatures?

Recording food temperatures is critical in maintaining food safety and ensuring that products are held at safe temperatures for consumption. The selection of specific times, such as 11 am, 3 pm, and 7 pm, represents a strategic approach to monitoring temperature throughout the day. This schedule aligns with peak food service times in many establishments, allowing for timely interventions if any temperatures fall outside safe ranges.

By taking measurements at these intervals, staff can more effectively track temperature changes and react promptly to any potential issues, thereby minimizing the risk of foodborne illnesses. The chosen times also spread the monitoring evenly throughout the day, providing a comprehensive overview of the food safety status during both busy and slower periods.

Other options suggest either excessive frequency or inadequate frequency for temperature monitoring. For example, recording every hour may lead to unnecessary work without adding significant value, while recording only once a shift or at the beginning of each day could leave extended gaps where temperature issues could arise unnoticed. Thus, the selected times not only promote food safety but also align with operational efficiency within the food service environment.