Time & Temperature ControlQuestion 102 of 319
During a routine line check, the cook measures chicken salad on the cold line at 50°F and remembers it was placed there two hours ago at 41°F. What is the proper action?
a.Add ice cubes directly to the salad and continue holding
b.Quickly stir it to even out the temperature and keep serving
c.Move it to a warmer area until lunch service starts
d.Discard the chicken salad because it exceeded 41°F for more than the limit
Explanation
Cold TCS food must stay at 41°F or below. Once it has risen above 41°F, time as a control would have to have been documented from the start; without that, the food cannot be served and must be discarded. Adding ice to a finished salad changes its character and is not an approved cooling method.
Law Reference: Cal. H&S Code §114014This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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