The temperature of food held on a buffet line should be checked at least every?

Food safety is paramount in preventing foodborne illnesses, especially in buffet settings where food is often out for longer periods. The correct response indicates that the temperature of food held on a buffet line should be checked at least every 4 hours.

This practice is essential because, within that time frame, the food can be monitored to ensure that it remains within safe temperature ranges, specifically above 135°F (57°C) for hot foods and below 41°F (5°C) for cold foods. Checking temperatures every 4 hours helps to mitigate the risk of bacterial growth, which can occur when food is kept in the "danger zone" between 41°F and 135°F for extended periods.

By adhering to this guideline, food service operations can maintain better control over food safety, ensuring that guests are served safe and properly held food. Regular temperature checks are part of a comprehensive food safety management system that includes proper cooking, cooling, and serving practices.