Question

true or false: potentially hazardous/high - risk food being hot - held throughout the day should have its temperature taken frequently. ideally, temperatures should be taken at least every two hours to ensure temperature - abused food will never be served.

Explanation:

In food safety, especially for potentially hazardous/high - risk food being hot - held, taking temperatures frequently (ideally every two hours) is a standard practice. This helps in monitoring the temperature and ensuring that the food does not enter the temperature - abuse range (where bacteria can grow rapidly). If the temperature is monitored regularly, it is possible to detect any deviation from the safe temperature range early and prevent the serving of temperature - abused food.

Answer:

True