A food worker at a catered event finds grilled shrimp that have been held at room temperature. Bacteria multiply rapidly between 40 and 140 degrees Fahrenheit, and can cause food poisoning if consumed. Reheat them to 175°F (79°C) before serving to additional customers Review Later Jan 11, 2025 · A food worker at a catered event finds grilled shrimp that have been held at room temperature for the last four hours. What should she do with the shrimp? Store them to serve to employees after the event Discard them Reheat them to 175°F (79°C) before serving to additional customers Cool them to 41°F (5°C) within two hours Review Later A food worker has been sick with diarrhea for a few days, but she is starting to feel better. What should she do with the shrimp? The grilled shrimp that has been left at room temperature for the past four hours should be immediately discarded. Please help with these questions . A food worker at a catered event finds grilled shrimp that have been held at room temoreture for the last four hours. What should she do with the shrimp? a. This duration is significant for allowing harmful bacteria to grow, posing health risks. Sep 28, 2019 · A food worker at a catered event finds grilled shrimp that have been held at room temperature for the last four hours. Discard them. c3cq7 vp5t znk lt vlqfp5q mjiko ra9 wjk0 9hi1 6c6g