A tuna salad is removed from the cooler at 9 AM for a buffet. By what time must it be served or thrown out?

When it comes to food safety, particularly with prepared salads like tuna salad, it is crucial to consider the time temperature control to prevent bacterial growth. Once the tuna salad is removed from the cooler, it enters the "danger zone," which is the temperature range between 41°F and 135°F, where bacteria can rapidly multiply.

In most food safety guidelines, including those applied in settings like Walmart, prepared foods that are meant to be served at a buffet should be returned to a safe temperature or consumed within a specific time frame to ensure they stay safe to eat. For prepared foods that have been removed from the cooler, it is generally advised that they should be served or discarded after 4 hours if they remain within the danger zone at room temperature.

Thus, if the tuna salad is taken out at 9 AM, it must be served or discarded by 1 PM to ensure food safety. This timeframe effectively limits the risk of foodborne illness, making it critical to adhere closely to these guidelines, especially in a buffet setting where food may remain out for extended periods.