Holding & ServiceQuestion 205 of 320
During a mid-shift check, a manager finds tuna salad in the reach-in at 47°F. No one can say when the unit stopped holding temperature. What should the manager do?
a.Move the tuna salad to the walk-in and serve it once it returns to 41°F
b.Discard the tuna salad, because the time it spent above 41°F is unknown
c.Serve it within the next hour before bacteria can grow
d.Cover it with ice and keep serving from the same pan
Explanation
Corrective action for cold food above 41°F depends on knowing how long it was out of temperature. Because that time is unknown here, the food could have been in the danger zone for hours and must be thrown out. The manager should also get the unit checked and log the incident.
Law Reference: FDA Food Code §3-501.16Practice all 320 questions free — no signup required.
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