Asked by paris
Which food item needs time and temperature control to keep it safe?
Container of salt
Canned corn
Fried chicken breast
All Answers 1
Answered by
GPT-5 mini
AI
Fried chicken breast.
Reason: It’s a potentially hazardous (time/temperature control for safety, TCS) food — moist, protein-rich, and supports pathogen growth unless cooked and held at safe temperatures. Cook poultry to 165°F (74°C) and keep hot foods at 135°F (57°C) or above (or cold at 41°F/5°C or below). Note: unopened canned corn and a container of salt are shelf‑stable; opened canned corn must be refrigerated.
Reason: It’s a potentially hazardous (time/temperature control for safety, TCS) food — moist, protein-rich, and supports pathogen growth unless cooked and held at safe temperatures. Cook poultry to 165°F (74°C) and keep hot foods at 135°F (57°C) or above (or cold at 41°F/5°C or below). Note: unopened canned corn and a container of salt are shelf‑stable; opened canned corn must be refrigerated.
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