A prep cook shreds several cases of romaine for the salad line. What changes about the romaine the moment it is cut?
a.It becomes TCS food and needs 41°F or less
b.It becomes safe to hold at 55°F for one shift
c.It becomes exempt from date marking for 14 days
d.It becomes a low-risk item like whole dry pasta
Giải thích
Cut leafy greens are time/temperature control for safety food, so shredded romaine must be held at 41°F or below like any other TCS item. Cutting releases plant fluids and spreads field organisms across every leaf surface, which is why whole heads are far more stable than a bin of shredded lettuce.
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Câu hỏi liên quan cùng chủ đề
- A guest with liver disease eats raw oysters and develops a severe bloodstream infection. Which pathogen is the most likely cause?
- A chef acidifies a sauce so that it no longer supports pathogen growth. At or below which pH does a food stop being time/temperature control for safety on acidity alone?
- A manager sorts the walk-in by which items need strict temperature control. Which item is NOT a time/temperature control for safety food?
- A kitchen makes a house garlic-in-oil mixture for the pasta station. Why must this mixture be treated as TCS food?
- A steakhouse bakes 200 russet potatoes at 4:00 p.m. for the dinner rush. How must the baked potatoes be handled after they come out of the oven?
- Guests who shared a potato salad begin vomiting about three hours after the meal. What does that short onset time suggest to the manager?
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