Wendys Training Practice Test

The correct answer is based on food safety regulations concerning time and temperature control for safety (TCS) foods. Ready-to-eat TCS foods that are prepared in-house must be date marked if they are held for more than 24 hours. This practice is essential because it helps ensure that the food is consumed within a safe timeframe to prevent foodborne illnesses. By marking the date after which the food cannot be held, staff can ensure that food is used or discarded in a timely manner, maintaining a safe food environment for customers. This regulation emphasizes the importance of tracking how long foods have been stored to preserve their safety and quality.