A salad bar pan of cut melon reads 45°F. The manager sees the pan is stacked well above the fill line of the cold well. What is the most likely cause and fix?
a.The melon was cut into pieces that are too small to hold their chill, so switching to larger chunks would let the cold well keep the whole pan below 41°F
b.Cut melon is not a TCS food because the rind protected the flesh before cutting, so the 45°F reading calls for nothing beyond a note on the daily log
c.The pan is overfilled above the chill line, so the top layer is not being kept cold; portion less product into the pan and check whether the exposed melon must be discarded
d.The cold well thermostat is set too cold, freezing the bottom layer and forcing the compressor to cycle off for long stretches; raise the setpoint to 45°F and restack the pan
解析
Cold wells only chill product below the fill line; overfilled pans leave the top layers at room temperature. Piece size does not change that, and the well is not too cold — it simply cannot reach product stacked above the line. Cut melon is a TCS food, so the manager must fix the fill level and evaluate the out-of-temperature product based on how long it was above 41°F.
法律依据: FDA Food Code §3-501.16免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- A seafood display holds raw oysters on a bed of ice. Which detail shows the display is set up correctly?
- A manager plans a weekend omelet station where a cook prepares eggs in front of guests, next to an open tray of diced toppings guests scoop themselves. What protection does the topping tray need?
- A sushi bar holds acidified sushi rice at room temperature but has no written procedures and no time marks on the rice containers. An inspector asks how the rice is controlled. What is the operation's compliance status?
- How should an employee verify that the beef barbacoa in the steam table is being held at a safe temperature?
- After a table leaves, a server finds an opened squeeze bottle of ketchup, a sealed jam packet, and an uncovered dish of butter pats. Which items must be discarded rather than re-served?
- At the end of a catered luncheon, the client asks to keep the chafing dishes of pasta that sat on the buffet for 3 hours. What is the food-safety-sound response from the catering manager?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对