30 A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and tell, wide while parts are washed rinsed, and sanitized. The meat is then put back on the slicer to continue sliong, whic is the most string procedure? Time-temperature abuse of the roast beef Physical contamination from the cleaning process Chemical contamination of the slicer with the sanitizing solution Cross-contamination of the roast beef with the sanitizing solution

Question

30 A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and tell, wide while parts are washed rinsed, and sanitized. The meat is then put back on the slicer to continue sliong, whic is the most string procedure? Time-temperature abuse of the roast beef Physical contamination from the cleaning process Chemical contamination of the slicer with the sanitizing solution Cross-contamination of the roast beef with the sanitizing solution

Answer 1

The most serious risk of this procedure is:**Time-temperature abuse of the roast beef**Explanation:According to food safety guidelines, perishable foods should not be left in the temperature danger zone (between 40°F and 140°F or 4°C and 60°C) for more than 2 hours. In this scenario, the roast beef has been out for 4 hours before being removed and cleaned, which significantly increases the risk of bacterial growth and potential foodborne illness. This time-temperature abuse is the most critical concern compared to the other risks listed.

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