Which 4:1 patties should be probed?

The correct choice involves probing the 1st, 2nd, 5th, and 6th patties, which is significant for ensuring the food safety and quality of the patties produced. During cooking, the first few patties receive direct heat from the grill, which can affect their internal temperature and cooking times differently compared to those cooked later. The 1st and 2nd patties are crucial to probe because they often are the most prone to being slightly undercooked due to being placed on a grill that hasn’t yet reached optimal cooking temperatures.

Furthermore, probing the 5th and 6th patties ensures consistent monitoring throughout the cooking cycle. Patties that are cooked later may become affected by variations in temperature on the grill or may not have the same level of contact with the grill surface, making it essential to check these specific patties to verify that they have reached the appropriate internal temperature for safety. This approach helps maintain food safety standards by ensuring that every batch of patties is thoroughly cooked and safe for consumption.

In conclusion, selecting and probing specific patties within each cooking cycle enables consistency and reinforces food safety protocols at McDonald's.