Afood handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure? (a) time-temperature abuse of the roast beef(b) physical contamination from the cleaning process(c) chemical contamination of the slicer with the sanitizing solution(d) cross-contamination of the roast beef with the sanitizing solution

(A) time-temperature abuse of the roast beef.

Explanation:

Foods are susceptible to the action of microbes when they are exposed to certain temperature ranges and for appreciable time. This is called as time-temperature abuse.

The roasted beef must not be left exposed to 40-140 F for more than 2 hours. This will cause time-temperature abuse and the roasted beef will get contaminated with airborne microbes.

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explanation:

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