Where should a food worker check the temperature of cold-held potato salad?

The best practice for checking the temperature of cold-held potato salad is to measure it in multiple places throughout the salad. This method ensures that the temperature is consistent and that there are no hot or cold spots that could indicate improper cooling or storage. Food safety guidelines recommend checking temperatures at several locations within a food item, especially in large batches, to accurately assess whether the entire dish is being held at a safe temperature of 41°F (5°C) or below.

In potato salad, ingredients can vary in density and composition, potentially leading to uneven cooling. By measuring the temperature at different points, a food worker can confirm that all parts of the salad are being kept at safe temperatures, reducing the risk of foodborne illnesses. This thorough approach is essential in maintaining food safety and ensuring that the dish is ready for service.