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Texas Learn2Serve 360training Food Manager Exam 2026/2027 All-Inclusive Certification Study Guide: Extensive Practice Questions, Complete Test Bank Review, Detailed Knowledge Assessment, and Final Exam Prep Manual
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46

August 2026

2026/2027

A+
Answer: C. Reheating the soup to 165°F (74°C) for 15 seconds (Formerly Question 1) A chef checks the temperature of minestrone soup being held in a hot-holding unit and records a temperature of 120°F (49°C). The operation's critical limit is 135°F (57°C). The chef immediately reheats the soup to 165°F (74°C) for 15 seconds within two hours before returning it to hot holding. Which action represents the corrective action in the HACCP system? • A. Recording the soup temperature ...
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