A well-cooked chili can be chilled from 135°F to 41°F in 6 hours, but it takes 3 hours to cool it down from 70°F. The chili must be thrown away. In 4 hours, tuna salad made with ingredients that are at room temperature is chilled from 68°F to 50°F. The tuna salad needs to be thrown out.
How long can you leave food out of ServSafe?
Bacteria proliferate rapidly between 40°F and 140°F. After being properly cooked, food must be kept warm at 140° F or higher to prevent the growth of bacteria. As soon as possible after cooking or after being removed from a warming device, leftovers must be refrigerated.
What is the meaning of ServSafe?
The National Restaurant Association is in charge of the ServSafe training and certification program for food and beverage safety (NRA). The Conference for Food Protection and ANSI have both accredited the curriculum. The following certifications are provided by ServSafe: Food Protection Manager at ServSafe. Food Handler ServSafe.
Learn more about food contamination servsafe: https://brainly.com/question/27975060
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