Question

How are grilled onions held during peak periods? a) In a refrigerated container b) In a heated display case c) In a vacuum-sealed bag d) On the grill

Answer 1

B

High risk time and temperature control (TCS) foods, such as milk, eggs, shellfish, fish and meats, must be refrigerated – they are the main priority. It's important to understand that keeping raw and TCS foods at 41°F or below will prevent or slow down pathogenic bacterial multiplication.

Step-by-step explanation: