When time as a public health control is used for chicken salad on a buffet table, what must be the maximum temperature when it is first placed on the table?

When time as a public health control is used for chicken salad on a buffet table, what must be the maximum temperature when it is first placed on the table?

• A. 45°F
• B. 41°F
• C. 50°F
• D. 35°F

Answer: (B)

When time as a public health control is utilized for ready-to-eat foods such as chicken salad on a buffet table, it is crucial to start with the food at a safe temperature to minimize the risk of bacterial growth. The correct maximum temperature for chicken salad when it is first placed on the buffet table is 41°F. This temperature is in line with food safety guidelines that require potentially hazardous foods to be maintained at or below this temperature to ensure they remain safe for consumption. By starting at 41°F, the chicken salad is kept out of the temperature danger zone, which is typically defined as between 41°F and 135°F. Operating above this range increases the likelihood that harmful bacteria could proliferate in the food, posing a risk to public health. Maintaining foods at or below 41°F when they are initially placed on a buffet helps ensure they remain safe for the duration of service.

When time as a public health control is utilized for ready-to-eat foods such as chicken salad on a buffet table, it is crucial to start with the food at a safe temperature to minimize the risk of bacterial growth. The correct maximum temperature for chicken salad when it is first placed on the buffet table is 41°F. This temperature is in line with food safety guidelines that require potentially hazardous foods to be maintained at or below this temperature to ensure they remain safe for consumption.

By starting at 41°F, the chicken salad is kept out of the temperature danger zone, which is typically defined as between 41°F and 135°F. Operating above this range increases the likelihood that harmful bacteria could proliferate in the food, posing a risk to public health. Maintaining foods at or below 41°F when they are initially placed on a buffet helps ensure they remain safe for the duration of service.