A truck delivers raw ground beef that measures 50°F when checked with a calibrated thermometer. What should the manager do?
a.Accept it if the meat is still bright red and firm, since color and texture show whether ground beef has spoiled
b.Reject it, because cold TCS food must be received at 41°F or below and 50°F is in the danger zone
c.Accept it but move it straight to the grill and cook it within 2 hours, since thorough cooking destroys the bacteria
d.Accept it and cool it in the walk-in to 41°F or below within 4 hours, then log it as a corrective action
Explanation
Raw ground beef at 50°F must be rejected because cold TCS food must be received at 41°F or below, and 50°F is well inside the 41°F–135°F temperature danger zone, indicating time-temperature abuse in transit. Color and texture do not show whether pathogens have grown. Cooking does not destroy heat-stable toxins some bacteria leave behind, and there is no 4-hour cool-down that rescues cold TCS food received out of temperature — the 4-hour allowance applies to milk received at 45°F, not to a 50°F delivery. Document the rejection and notify the supplier.
Law Reference: FDA Food Code §3-202.11Practice all 500 questions free — no signup required.
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