When food is placed on a service line under time as a public health control, how must it be identified?
a.With a label or mark indicating the time it was removed from temperature control and the time it must be discarded
b.With the supplier's lot number and the receiving date, so the pan can be traced back if an outbreak is later investigated
c.With a label showing the internal temperature the food had when it left the cooler, checked again and rewritten every 2 hours
d.With the name of the employee who prepared the food and the station where the pan was first set down on the service line
Explanation
Food held under time as a public health control must be marked so staff can tell exactly when its window expires. The marking shows when the food left temperature control and the discard deadline, which is 4 hours later, or up to 6 hours for qualifying cold food. Lot numbers, preparer names, and temperature readings may all be useful records elsewhere, but none of them tells a server when this pan has to come off the line.
Law Reference: FDA Food Code §3-501.19Practice all 500 questions free — no signup required.
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Related questions on this topic
- Which set of practices best supports keeping food at safe temperatures on a hot line during service?
- A concession stand uses time as a public health control for hot dogs removed from temperature control at 11:00 a.m. If the hot dogs never had their temperature monitored after removal, by what time must they be sold, served, or discarded?
- A deli wants to use the 6-hour option of time as a public health control for its cold sandwich display. Which two conditions must both be met?
- A pizzeria holds display slices under the 4-hour time-only option, marked from 12:00 p.m. At 4:15 p.m. three slices remain and still feel warm. What should the employee do?
- A coffee shop holds cartons of milk on the counter under the 6-hour cold option, marked from 7:00 a.m. At 10:00 a.m. a barista measures one carton at 73°F. What must happen?
- Before an operation begins using time as a public health control, what must the person in charge have in place?
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