Where should the thermometers be placed in the make line?

The proper placement of thermometers in the make line is crucial for maintaining food safety and ensuring that all ingredients are held at safe temperatures. Selecting Meat, Vegetable, and Cheese aligns with best practices in food safety because these items are sensitive to temperature changes and require close monitoring.

Meat is a potentially hazardous food that can harbor harmful bacteria if not kept at the correct temperature (40°F or below for storage). Monitoring the temperature of meat is essential to prevent any foodborne illnesses. Vegetables also need to be stored properly to maintain freshness and prevent spoilage, though they are generally less sensitive than meat. Cheese is another dairy product that, when stored improperly, can become unsafe and spoil quickly.

The other options, while containing some relevant food items, do not optimize thermometer placement as effectively. For example, placing fish, dairy, and produce may not give the best overview in areas where items are more likely to experience temperature inconsistencies. Similarly, using meat, cereal, and snacks does not prioritize the most at-risk food categories effectively. Therefore, selecting the combination of Meat, Vegetable, and Cheese for thermometer placement ensures that the most critical items for food safety are being monitored accurately and consistently.