A cook seals hot chili tightly with plastic wrap before putting it in the walk-in. Why does the manager tell him to change that?
a.A tight seal makes the chili absorb odors from the walk-in
b.A tight seal traps heat and slows the cooling of the chili
c.A tight seal causes the plastic wrap to melt onto the chili
d.A tight seal keeps the walk-in from reaching 41°F overall
Explanation
Food being cooled is loosely covered, or left uncovered when it is protected from overhead contamination, so heat can escape from the surface. A tight cover holds steam over the food and is a common reason a batch misses the two-hour and six-hour cooling marks.
Law Reference: FDA Food Code §3-501.15Practice all 500 questions free — no signup required.
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