Question

Freddie is a food service employee for a large corporate cafeteria. In the morning, Freddie and his co-workers prepare foods in the cafeteria's kitchen. After the foods are prepared, they are kept for up to 3 hours in special covered containers in the refrigerator or in warming trays. Before the cafeteria opens for lunch, Freddie measures the temperature of each food. Today, Freddie's testing indicated that the temperatures of certain foods were in the danger zone. Which of the following foods should not be served? Check all that apply.

Check All That Apply

• Fruit salad with bananas, sliced apples, and berries at 39°F

• Roast chicken legs at 165°F

• Potato casserole made with hard-cooked eggs at 132°F

• Cream of chicken soup made with milk at 125°F

Answer 1

The danger zone is the temperature range in which food-borne bacteria can grow.

As per Food Safety and Inspection Service (FSiIS), danger zone as roughly 5 to 63 °C (41 to 145 °F)

therefore following foods are in danger zone:

• Potato casserole made with hard-cooked eggs at 132°F

• Cream of chicken soup made with milk at 125°F