QQuestionNursing
QuestionNursing
A food worker at a catered event finds grilled shrimp that have been held at room temperature for the last four hours. What should she do with the shrimp?
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Answer
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Step 1: Understand the problem
The main concern in this problem is food safety, particularly the potential growth of harmful bacteria on the grilled shrimp that has been left at room temperature for an extended period.
Step 2: Identify relevant concepts
Food safety guidelines recommend that perishable food items, including seafood like shrimp, should not be left at room temperature for more than two hours to prevent bacterial growth.
Final Answer
The food worker should discard the grilled shrimp that has been left at room temperature for four hours to ensure the safety of the event's attendees.
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