Answered

11. Which one of the following is an example of a critical control point for handling beef stew?

A. Adding flour to thicken the stew at the proper time
B. Holding the cooked stew at the proper temperature
C. Storing the cooked stew below raw food in the cooler
D. Preparing the stew ingredients the day before cooking



Answer :

GinnyAnswer

Final answer:

The critical control point for handling beef stew is holding the stew at the proper temperature to prevent bacterial growth and ensure food safety.


Explanation:

The critical control point for handling beef stew is holding the cooked stew at the proper temperature. This is crucial to prevent bacterial growth and ensure food safety.

It is recommended to keep hot foods like stew at a temperature of 140°F or above and cold foods at 40°F or lower to prevent foodborne illnesses.

Using a thermometer to verify that the stew reaches a temperature high enough to kill bacteria is a good practice.


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