Holding & ServiceQuestion 453 of 500
A manager finds a pan of green chile stew on the hot line at 119°F and nobody knows how long it has been there. What is the correct action?
a.Reheat it to 165°F and return it to the line
b.Move it to a hotter well and recheck in 30 minutes
c.Discard the stew, because the exposure time is unknown
d.Serve the remaining stew immediately to clear the pan
Explanation
Reheating is an option only when the operation knows the food has been out of temperature for two hours or less. With no time record, the manager cannot show the stew has not been in the danger zone long enough to grow pathogens or form toxin, so it is discarded.
Law Reference: FDA Food Code §3-501.16Practice all 500 questions free — no signup required.
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