Ace the Illinois Food Service Exam 2025 – Serve Up Success Today!

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A food handler pulls a hotel pan of tuna salad from the cooler and uses it to prepare six tuna and salad sandwiches. What is the problem with this situation?

Cross-contact

Time-temperature abuse

The situation involves a food handler using tuna salad pulled directly from a cooler to prepare sandwiches. The primary concern here is time-temperature abuse, which occurs if the tuna salad has been kept at an improper temperature for an extended period. If the salad was out of the cooler for too long while being prepared or assembled into sandwiches, there is a risk of harmful bacteria multiplying to unsafe levels, potentially leading to foodborne illness.

Food safety regulations require cold foods to be maintained at safe temperatures, typically below 41°F (5°C). If the tuna salad was not returned to the cooler promptly after preparation, it could have been exposed to the temperature danger zone, where bacteria thrive. This situation emphasizes the importance of monitoring time and temperature during food preparation to ensure the safety of the food served to customers.

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Improper storage

Overexposure to air

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