Wendys Training Practice Test

The correct guideline for food safety, especially for perishable items like tuna salad, indicates that food should not be left out for more than a total of four hours. In this scenario, the tuna salad is removed from the cooler at 9:00 A.M. and then put out for a buffet at 11:00 A.M., which means it is already at room temperature for two hours by that point. This leaves two additional hours where the tuna salad can safely remain out before it must be served or discarded. Counting from 11:00 A.M., the two-hour limit allows for serving or disposal by 1:00 P.M. Beyond this timeframe poses a risk of foodborne illnesses due to bacteria growth. Therefore, the proper time for the tuna salad to be served or thrown out is by 1:00 P.M.