Project: Time/temperature Abuse Training Assignment Directions
Read and summarize the article, Food Safety Fact Sheet
Now create a three-to five-minute video or audio of yourself teaching someone else how to avoid
time/temperature abuse.
Submission Requirements:
Submit your work below.
Question # 1
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Submit your 3- to 5-minute presentation on avoiding time/temperature abuse.

the article is on fda. gov and the name of the article is “serving up safe buffets” you pretty much just half to summarize to where you would be presenting it to someone

Hot foods should be kept at an internal temperature of 140 °F or warmer.

Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.

Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay!

Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 °F before serving.

Explanation:

If you’re planning a buffet at home and are not sure how quickly the food will be eaten, keep buffet serving portions small.

Prepare a number of small platters and dishes ahead of time, and replace the serving dishes with the fresh ones throughout the party.

Store cold back-up dishes in the refrigerator and keep hot dishes in the oven set at 200 °F to 250 °F prior to serving. This way, your late arriving guests can safely enjoy the same appetizing arrangements as the early arrivals.

name the above painting and its artist. how has the artist used balance, variety, and movement in this piece to emphasize the man waving the cloth, in the upper right-hand corner? be specific in your response.