保温与供餐第 205 / 320 题
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 next hour before bacteria can grow
b.Move the tuna salad to the walk-in and serve it once it returns to 41°F
c.Cover it with ice and keep serving from the same pan
d.Discard the tuna salad, because the time it spent above 41°F is unknown
解析
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.
法律依据: FDA Food Code §3-501.16免费刷完整 320 道题库 — 无需注册。
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