Texas Food Managers Certification Practice Exam

At 9:00am, a food worker prepares 5 gallons of tuna salad. Which of the following is a true statement about the salad's preparation?

1. The eggs should not be added until just before the salad is served

2. The procedures followed by the employee are acceptable

3. The salad should be stored in stainless steel rather than plastic

4. The temperature of the refrigerator is too high

The correct answer is: The procedures followed by the employee are acceptable

The procedures followed by the employee in preparing 5 gallons of tuna salad are indeed acceptable, assuming they adhered to safe food handling practices throughout the process. This includes ensuring that all ingredients were fresh, maintaining proper hand hygiene, using clean utensils, and preparing the salad in an environment that minimizes the risk of contamination. Additionally, if the salad is going to be served later, it should be stored properly at a safe temperature to prevent the growth of harmful bacteria. Considerations such as the timing of adding certain ingredients like eggs, the suitability of storage materials, and the temperature of the refrigerator are important, but they don't necessarily override the fact that if proper practices are followed, the preparation process itself is valid. Therefore, this option accurately reflects an understanding of safe food handling principles in the context of preparing a perishable item like tuna salad.