a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure?(A) time-temperature abuse of the roast beef(B) physical contamination from the cleaning process(C) chemical contamination of the slicer with the sanitizing solution(D) cross-contamination of the roast beef with the sanitizing solution

Foods are susceptible to the action of microbes when they are exposed to certain temperature ranges and for appreciable time. This is called as time-temperature abuse.

The roasted beef must not be left exposed to 40-140 F for more than 2 hours. This will cause time-temperature abuse and the roasted beef will get contaminated with airborne microbes.

abiolataiwo2015 abiolataiwo2015 · Answer 2 · 2021-09-21T20:27:49+02:00

The most serious risk of the procedure is (A) : Time-temperature abuse of the roast beef

Time-temperature abuse occur in a situation where food are not kept at the right temperature in which they required to be kept .

This may may tend to lead to food borne disease as the food might have been contaminated with bacterias.

The roasted meat was not kept properly which means that the meat is in a place where micro organisms can grow on it due to the time temperature.

Inconclusion The most serious risk of this procedure is (A) time-temperature abuse of the roast beef

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