Final answer:
The use-by date for leftover panned seafood salad is October 17 (d).
Step-by-step explanation:
The use-by date for leftover panned seafood salad is October 17 (d).
The cooked shrimp and cold-pasteurized crab meat were combined with chilled mayonnaise and spices on Thursday, October 15. The salad was then plated on beds of lettuce and placed in the cooler for banquet service on Friday, October 16. The use-by date is determined by adding 3 days to the day the food was prepared.
The best way to chill food is to make it smaller. To do this, divide large food containers into smaller ones or shallow pans. Food cooling techniques include a bath in ice water.
Time and temperature are frequently likely to blame for spoiling your picnic. Bacteria are invited when food is left in the temperature risk zone for longer than two hours, even salad. That period of time is shortened to one hour if the temperature exceeds 90 degrees Fahrenheit.
Since the seafood salad was cooked on Tuesday, October 13, you count Thursday, October 15, Friday, October 16, and Saturday, October 17, which is the use-by date. Therefore, the answer is October 17 (d).