During a mid-shift check, a manager finds tuna salad in the reach-in at 47°F. No one can say when the unit stopped holding temperature. What should the manager do?
a.Serve it within the hour, because Listeria cannot grow at cooler temperatures
b.Move the tuna salad to the walk-in and serve it once it is back at 41°F
c.Pack the pan in ice and continue serving from it throughout service
d.Discard the tuna salad, because the time it spent above 41°F is unknown
Giải thích
Corrective action for cold food above 41°F depends on knowing how long it was out of temperature. Because that time is unknown here, the food could have been in the danger zone for hours and must be thrown out. Listeria in fact grows at refrigeration temperatures, and re-chilling or icing the pan does not reverse growth that has already occurred. The manager should also get the unit checked and log the incident.
Trích dẫn luật: FDA Food Code §3-501.16Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- A manager sets the policy for checking hot-held food temperatures. If temperatures are checked only every 4 hours, what must happen when a pan of chicken is found below 135°F?
- Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
- What is the maximum internal temperature allowed for TCS food in cold holding, such as a salad bar pan of diced ham?
- A buffet restaurant checks its hot line every 4 hours. At the 4-hour check, the tomato soup reads 120°F. The cook suggests reheating it to 165°F. What should the manager decide?
- A kitchen checks its hot-held mashed potatoes every 2 hours. At the 2-hour check they read 128°F. What is the correct corrective action?
- Which set of practices best supports keeping food at safe temperatures on a hot line during service?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra