Which 4:1 ANGUS patties should be probed?

In food safety practices, it's essential to ensure that food items, particularly meat patties, are cooked to the appropriate internal temperature to eliminate harmful bacteria and guarantee food safety.

Choosing the 1st, 2nd, 5th, and 6th patties to probe for temperature checks is correct. This method allows for a representative sampling of the patties throughout the cooking process, including those cooked earliest and those that may be cooked last. Probing patties at different intervals helps ensure each patty meets the standard cooking temperatures, reducing the risk of undercooking.

The selected patties also offer a good cross-section, checking the first two for confirmation of the initial cooking stage, as well as two from the middle range to ensure consistent cooking throughout the cooking batch. Properly probing various patties helps in identifying any issues with cooking time, heat distribution, or equipment functionality, which are critical in maintaining food safety standards.

The other options may not provide the same level of comprehensive temperature checks necessary to ensure food safety throughout all patties being cooked. Other combinations may cluster checks, missing earlier or later patties, which could lead to undetected issues in the cooking process.