Question

a cook is preparing breakfast tacos to sell at a convenience store. the tacos contain bacon, scrambled eggs, and cheese. the cook knows the tacos will be held in a display case without temperature control and finishes preparing the tacos at 5:30 a.m. what time should the tacos be labeled for discarding? 6:30 a.m. when his shift is over 9:30 a.m. when breakfast is over

Explanation:

Food safety guidelines state that perishable foods (like those in the tacos - bacon, eggs, cheese) held at temperatures between \(41^{\circ}F(5^{\circ}C)\) and \(135^{\circ}F(57^{\circ}C)\) (the "danger zone") should not be kept for more than 4 hours. If the tacos are prepared at 5:30 a.m. and there's no temperature control (so they are in the danger zone), adding 4 hours to 5:30 a.m. gives 9:30 a.m.

Answer:

C. 9:30 a.m.