Giữ nóng/lạnh & Phục vụCâu 205 / 320
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.Move the tuna salad to the walk-in and serve it once it returns to 41°F
b.Discard the tuna salad, because the time it spent above 41°F is unknown
c.Serve it within the next hour before bacteria can grow
d.Cover it with ice and keep serving from the same pan
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. 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 320 câu hỏi — không cần đăng ký.
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?
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