Holding & ServiceQuestion 215 of 320
During service, a manager finds a pan of cooked sausages sitting off the grill with no time mark and no temperature control. The line cook thinks it has been there about an hour. What should the manager do?
a.Mark it now with a 4-hour window starting an hour ago
b.Put it back on temperature control and continue service
c.Discard the sausages; food held without temperature control and without the required time marking cannot be verified as safe
d.Serve the sausages first before the newer batch
Explanation
Time as a public health control only works when the discard time is marked from the moment food leaves temperature control. An unmarked pan cannot be verified, and a cook's estimate is not documentation, so the safe and compliant action is to throw the food out and retrain the team.
Law Reference: FDA Food Code §3-501.19Practice all 320 questions free — no signup required.
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