Which of these is an example of time-temperature abuse?

Prepare for the AAA Food Handler Exam with engaging flashcards and multiple choice questions. Each question comes with hints and explanations. Ensure you're ready for your certification!

Holding clam chowder at 125 F is considered an example of time-temperature abuse because this temperature is within the danger zone (41°F to 135°F) where harmful bacteria can grow rapidly. Foods that are kept in this danger zone for extended periods can lead to foodborne illness, as pathogens can multiply quickly.

The ideal temperature for holding hot foods is generally above 135°F to ensure safety. By maintaining clam chowder at 125°F, it fails to meet safe holding temperatures, thus creating a risk of time-temperature abuse.

Other options represent safe practices or proper temperature controls: holding potato salad at 40°F reflects proper cold storage; reheating chili to 165°F for 15 seconds achieves a safe internal temperature to kill bacteria; and storing milk at 41°F is within the safe range for refrigerated items.

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