You take the temperature of a cheese sauce, record it and then wipe the temperature probe with a clean paper towel. You then check a chicken breast. Was the process safe?

The process was safe because wiping the temperature probe with a clean paper towel between checks demonstrates a basic level of sanitation. This action helps to remove any potential contaminants from the surface of the probe that may have been transferred from the cheese sauce before taking the temperature of the chicken breast. Maintaining cleanliness of cooking tools is essential, especially when switching between different food products, as it minimizes the risk of cross-contamination.

The other choices do not align with best practices for food safety. While recording the temperature and ensuring the products are above the minimum required temperature are both important actions, they do not replace the need for proper sanitization between checks. Simply wiping the probe with a paper towel does not sufficiently sanitize it, which is why a more thorough sanitization method would be advisable.