Identify possible causes for quality issue

Reference no: EM133646024

Question

Olivia conducts some research to identify possible causes for the quality issue. She discovers that staff are plating and dressing the salads four hours prior to service time. Cut fruits such as avocado and banana are browning quickly, spoiling the appearance and taste of the buffet foods. While the salads are displayed at safe food temperatures, their appearance is unsatisfactory.

What is the key issue Olivia should identify here?

Reference no: EM133646024

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