ServSafe Manager Practice Exam

A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am must be served or discarded by what time?

1. 1 pm

2. 2 pm

3. 3 pm

4. 12 pm

The correct answer is: 3 pm

When determining how long food can safely remain out for service, it's important to understand the guidelines for food safety regarding time and temperature. In this scenario, the tuna salad was removed from the cooler at 9 am and placed out for a buffet at 11 am. Once food is removed from proper refrigeration (typically holding it at 41°F or below), it enters what is known as the "temperature danger zone," where bacteria can grow rapidly. According to food safety guidelines, food that is held in the danger zone should not be kept out for more than four hours total. Since the tuna salad was taken out of the cooler at 9 am and placed on the buffet at 11 am, it will have been out of refrigeration for two hours by the time it is placed on the buffet. Therefore, the maximum amount of time that can elapse before it must be served or discarded is an additional two hours, bringing it to a total of four hours. Calculating from 11 am, the tuna salad must be served or discarded by 3 pm to ensure safety and minimize the risk of foodborne illness. This understanding highlights the importance of proper food handling and adherence to safety guidelines in a food service setting.