Management & HACCPQuestion 265 of 320
A power outage knocks out the walk-in cooler for several hours during a summer heat wave. What is the manager's priority for the TCS food inside?
a.Monitor product temperatures and time; discard TCS food that exceeded 41°F beyond the allowed time or reached unsafe temperatures
b.Assume everything is fine because the door stayed closed
c.Move all the food to the dining room tables
d.Refreeze any thawed food regardless of its temperature
Explanation
During a power loss, the manager should keep doors closed, track how long food is above 41°F, and check temperatures; TCS food that has exceeded safe temperature or time limits must be discarded. A prolonged outage can itself be an imminent health hazard requiring the operation to stop service and contact the regulatory authority. Guessing or refreezing warmed food risks serving pathogens.
Practice all 320 questions free — no signup required.
Related questions on this topic
- Which document set best supports active managerial control across all shifts?
- At the end of an inspection, the inspector hands the manager a written report listing violations. What should the manager do with it?
- Which of these in-house activities would NOT by itself trigger a variance or HACCP-plan requirement?
- In a HACCP-based system, what best defines a critical control point (CCP)?
- Which task is a core duty of the person in charge (PIC) during operating hours?
- A line cook tells the manager he was diagnosed with an E. coli (STEC) infection. What must the manager do?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review