A cook takes poultry out of the oven for service, checks the temperature of the poultry that is baking, and finds that it is 150 degrees F. The cook records this in a log and continues cooking the poultry until its temperature is 165 degrees F.

Which step in this process was the corrective action?

A) Taking the poultry out of the oven
B) Checking the temperature of the poultry
C) Recording the temperature in a log
D) Continuing to cook the poultry until it reaches 165 degrees F

The corrective action in this cooking process was 'continuing to cook the poultry until it reaches 165 degrees F'. This was vital to ensure the poultry reached a safe temperature to prevent microbial growth and potential foodborne disease.

Explanation:

The corrective action in this scenario refers to the step taken by the cook to adjust a situation that could potentially cause harm to consumers through foodborne illness. In context, the poultry is initially found to be 150 degrees Fahrenheit, which according to Figure 24.16, is below the safe minimum cooking temperature for poultry. This could allow for microbial growth, thereby increasing the chances of foodborne disease if consumed.

Among the given options A) Taking the poultry out of the oven, B) Checking the temperature of the poultry, C) Recording the temperature in a log and D) Continuing to cook the poultry until it reaches 165 degrees F, the corrective action is D) Continuing to cook the poultry until it reaches 165 degrees F.

This action rectifies the potentially harmful situation by ensuring that the poultry is cooked to a safe temperature, thereby reducing the risk of microbial growth and potential foodborne disease.

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