The statement provided is False. Here's why:
1. Food safety regulations typically require that potentially hazardous foods like meat, poultry, seafood, dairy products, and cut fruits and vegetables are stored at or below 41°F to prevent the growth of harmful bacteria.
2. If food has been prepared or handled and is meant to be chilled, it should indeed be stored in a refrigerator or cooler until it reaches a safe internal temperature of 41°F or lower before being placed on the sales floor.
3. Placing food on the sales floor before ensuring it has been properly chilled to the correct temperature can pose a risk of bacterial growth and contamination, potentially leading to foodborne illnesses if consumed by customers.
In conclusion, food that has been prepared or handled should always be properly chilled to the appropriate temperature before being displayed on the sales floor to maintain food safety standards and protect consumer health.
