When combining two date-marked ready-to-eat TCS foods (for example, mixing two batches of cooked chicken prepared on different days) into one dish, what discard date should be used?
a.The earliest (soonest) discard date of the ingredients
b.The later (furthest-out) discard date of the two combined batches
c.No date mark at all, because combining makes a new dish
d.A fresh 7-day count beginning the day the dish is mixed
Explanation
When ready-to-eat TCS ingredients with different date marks are combined, the finished dish must carry the earliest discard date among its components, so nothing is held past its safe limit. Taking the later date, restarting the 7-day count on the day of mixing, or dropping the date mark entirely would all let the older batch exceed the maximum safe age. The 7-day maximum at 41°F still governs each component.
Law Reference: FDA Food Code §3-501.17Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A receiving clerk notices that several cans in a delivery have deep dents on the side seams, and one can is swollen. What should the clerk do?
- Which delivery condition is a valid reason to REJECT a shipment of fresh produce and packaged foods?
- A cook opens a commercial container of ready-to-eat deli ham on Wednesday and will hold it cold at 41°F. What date-marking rule applies?
- What does FIFO (First In, First Out) stock rotation require a manager to do?
- In a walk-in cooler, which food should be stored on the TOP shelf, above all the others?
- In the correct top-to-bottom storage order based on minimum internal cooking temperature, which food is stored on the BOTTOM shelf?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review