A manager finds mold on a block of cheddar cheese and on a loaf of bread. Which statement about fungi (molds and yeasts) is correct?
a.Mold on bread can be cut an inch back and the rest of the loaf served
b.Yeasts in food are pathogens that cause infection rather than spoilage
c.Mold requires the temperature danger zone, so food below 41°F cannot become moldy
d.Some molds produce toxins, so moldy soft/high-moisture foods should be discarded
Explanation
Some molds produce mycotoxins, so moldy soft and high-moisture foods — bread, soft cheese, cooked leftovers — are discarded rather than trimmed; only hard cheese and firm produce may be cut at least an inch around and below the mold, so that trimming rule does not rescue a moldy loaf. Yeasts mostly spoil food (off odors, bubbles, slime) rather than infect the guest, and mold grows on refrigerated food below 41°F — cold slows it, it does not stop it.
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