Afood worker needs to measure the temperature of cold held potato salad where should she check the temperature

a. on the surface of the salad
b. along the side of the salad dish
c. in multiple places throughout the salad
d. on the temperature gauge of the holding equipment

I would say multiple places because it could be a specific temperature on the sides but a different temperature in the middle. So on multiple sides.

C. In multiple places throughout the salad.

Explanation:

For a potato salad you can eat about 2 hours after cooking if the food is kept under the temperature range of 40-140 F temperature. The refrigeration of salad is a good way to preserve the salad for long about 40 F. The hot salad can be reheated before 140 F.

The salad material may include different components other than potatoes which may have different cooling rates. Thus the temperature of the potato salad must be measured at different places.

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