Final answer:
Upon returning from vacation, a food service manager should check the temperature of the walk-in refrigerator and ensure it is at or below 40 degrees F. They should also verify that foods have been stored appropriately, practice regular handwashing, and discard any perishable items that have been left out at unsafe temperatures for over two hours.
Step-by-step explanation:
If you have been out on vacation for a few days from your job as a food service manager, and upon returning, you find a food in the walk-in refrigerator and are unsure of its safety, you should first check the temperature of the refrigerator. It should be at or below 4 degrees C (40 degrees F) which helps inhibit bacterial growth. If a thermometer is not already present, consider installing one to monitor the temperature regularly, especially after a power outage.
In addition to temperature checks, assess whether the food has been stored safely and appropriately. For foods that require freezing, ensure that the freezer temperature remains below -18 degrees C (0 degrees F). If any food has been left out at room temperature for over two hours, or if there's any doubt that perishable foods have been stored at safe temperatures, they should be discarded to prevent the risk of foodborne diseases.
Remember also to practice regular handwashing and to use a cooking thermometer to ensure that food reaches an internal temperature of at least 74 degrees C (165 degrees F) which is necessary to kill harmful bacteria. Foods that should be eaten hot must remain hot until served, and those that should be cold must stay refrigerated until serving time. Any perishable foods left out between 40 and 140 degrees F for more than two hours should be thrown away, as they may no longer be safe to consume.