Question

Which of the following temperatures control scenarios would most likely cause a foodborne illness

A ) A restaurant frequently replaces the ice under its salad bar
B ) A chef uses a calibrated meat thermometer to check if a roast is finished cooking
C ) A cafe prepares cold sandwiches to sell at lunchtime and displays them in an unrefrigerated case
D ) A family going on a picnic pack their food and beverages in a cooler filled with ice.

Answer 1

C ) A cafe prepares cold sandwiches to sell at lunchtime and displays them in an unrefrigerated case