In a catered buffet, a cold chicken salad was prepared in the morning and placed on the serving table at 11:00 for a 3-hour event in a room at 25°C. Using time-temperature control principles, what is the primary food-safety problem and the best corrective action?

• A. The chicken salad remained in the temperature danger zone too long, allowing S. aureus to produce heat-stable toxins; discard the salad and ensure future batches are kept at ≤5°C or hot ≥60°C and not held >2 hours in the danger zone.
• B. Because the salad was cold when prepared, bacterial growth is not a concern even at room temperature; re-chill it and serve later as the toxins would be destroyed by refrigeration.
• C. Add vinegar liberally to the salad to lower pH, which instantly neutralizes any staphylococcal toxins present and makes the salad safe for immediate consumption without discarding.
• D. Reheat the entire bowl to boiling and serve; boiling will reliably denature staphylococcal toxins that may have formed during room-temperature holding.

Answer: (A)