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Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding at 11 a.m. The temperature of the egg salad is checked at 1 p.m. and is found to be 55°F (13°C). At 3 p.m., the egg salad has reached 65°F (18°C). At 4 p.m., the egg salad has reached 71°F (22°C). At 5 p.m., the egg salad has reached 80°F (27°C).

At what time should the egg salad have been thrown out?

Answer :

Final answer:

According to the FDA's food code, the egg salad should have been discarded by 3 p.m. as it had been in the 'Danger Zone' for over 2 hours.

Explanation:

The subject of this question is food safety, which falls under the domain of Health. According to the U.S. Food and Drug Administration's (FDA) food code, perishable foods that have been in the 'Danger Zone' (between 40°F and 140°F/ 5°C and 60°C) for more than 2 hours should be discarded. Since the egg salad was removed from cold holding at 11 a.m., its temperature exceeded 40°F by 1 p.m at 55°F, and it continued to rise throughout the day, by 3 p.m. it had been in the 'Danger Zone' for more than 2 hours. Therefore, the egg salad should have been discarded by 3 p.m.

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Answer:

How do this deal with health

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