A deli makes chicken salad on Monday and holds it cold at 41°F. Under the Food Code, ready-to-eat TCS food held cold must be date-marked and used within how many days, counting the day of preparation as day 1?
a.10 days
b.7 days
c.14 days
d.30 days
Giải thích
Ready-to-eat TCS food held at 41°F or below may be kept for a maximum of 7 days, with the day of preparation counted as day 1, so chicken salad made on Monday is discarded at the end of Sunday. Every other choice runs past the Code maximum: 10, 14, and 30 days all leave the food on hand while Listeria and other pathogens slowly grow under refrigeration.
Trích dẫn luật: FDA Food Code §3-501.17Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- Clostridium botulinum is dangerous because it produces a deadly toxin under which conditions?
- Bacillus cereus is often linked to cooked rice held at improper temperatures because it:
- Listeria monocytogenes is especially dangerous because, unlike most bacteria, it:
- When using time as a public health control instead of temperature, cold TCS food removed from refrigeration may be held without temperature control for a maximum of how long before it must be used or discarded?
- A cook has been diagnosed with a Norovirus infection. Under the Food Code, the manager must:
- Which set of symptoms requires a food handler to be excluded or restricted and reported to the manager?
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