A prep cook shreds several cases of romaine for the salad line. What changes about the romaine the moment it is cut?
a.It becomes TCS food and needs 41°F or less
b.It becomes safe to hold at 55°F for one shift
c.It becomes exempt from date marking for 14 days
d.It becomes a low-risk item like whole dry pasta
Explanation
Cut leafy greens are time/temperature control for safety food, so shredded romaine must be held at 41°F or below like any other TCS item. Cutting releases plant fluids and spreads field organisms across every leaf surface, which is why whole heads are far more stable than a bin of shredded lettuce.
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