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Figure 5-8.—Even balance scale.
hours should be considered unsafe for consumption and
discarded. The exception to this rule is reconstituted
dehydrated egg mix. Reconstituted egg mix, if not used
immediately, must be placed in a tightly covered
container in the refrigerator and used within 1 hour. If
foods are refrigerated at intervals and then intermittently
permitted to warm up, the total time of the various
periods between 40°F and 140°F must not exceed 4
hours. Protein foods composed of ingredients that are
hand-peeled, hand-sliced, or hand-diced after they are
cooked should never be used as leftovers. The 4-hour
limit between temperatures of 40°F and 140°F is usually
taken up in preparing, chilling, and serving these foods.
Such foods include, but are not necessarily limited to,
potato, chicken, turkey, macaroni, shrimp, and egg
salads. Hand preparation not only increases the chances
of contamination, but also increases the length of time
that these foods have been held at room temperature.
You should not return opened jars or bowls of
mayonnaise and cooked salad dressings from salad bars
to refrigerators for reuse at a later meal because of the
danger of miscalculation of total lapsed time that these
salad dressings have been held at temperatures between
40°F and 140°F. Instead, mayonnaise and cooked salad
dressings should be placed on the salad bar in small
quantities and must not be returned from the salad bar
for reuse. If economically feasible, individual packets
or servings of items such as catsup, mustard, and
mayonnaise should be used on the salad bar. This will
prevent waste and be more sanitary.
5-12
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