The correct option for what the food worker must do next is option A:
A. Throw the soup out
The reason for the above selection is as follows:
Time Temperature Control for Safety, TCS, Foods, also known as
Potentially Hazardous Foods (PHF), which are foods that contain moisture,
have high protein and carbohydrate levels, and are either acidic or
neutral, including some soups are to be handled properly using TCS
guidelines that leverage the knowledge of pathogens to limit health risks.
To keep TCS foods that are ready-to-eat safe, they are either;
- Hot held above 135 °F or
- Cold held below 41 °F
The process of reheating TCS foods that are meant to be hot held, involves:
- Ensuring that the temperature of the inside of the food reaches 165 °F within two hours for about fifteen seconds.
- PHFs that have been kept below 165 °F for more than two hours should be thrown out.
Given that the food worker takes three hours to reheat the pot of soup for
the buffet to 165 °F which is one hour more than the allowable two hours
to keep a TCS food below 165°F (74°C), what she must do next is to throw
the soup out
Learn more about TCS foods here;
https://brainly.com/question/18407358
