Which of the following is NOT a requirement for food from a self-service vending machine?

The correct choice indicates that keeping cold TCS (Time/Temperature Control for Safety) foods at 70°F or lower is not a requirement for food from a self-service vending machine. According to food safety regulations, cold TCS foods should be maintained at 41°F or lower to inhibit the growth of pathogens.

In a self-service vending scenario, it is critical to ensure that cold foods are stored below the safe threshold, which is normally 41°F, to prevent foodborne illnesses. Thus, stating that the requirement is 70°F suggests that the food safety standards are not being adhered to, emphasizing a misunderstanding of temperature guidelines for TCS foods.

The other requirements are indeed vital. For example, fresh food should be discarded once it has passed its use-by date to ensure food safety and quality. Similarly, hot TCS foods need to be kept at 135°F or higher to prevent the growth of harmful bacteria that can thrive at lower temperatures. Finally, washing and wrapping foods with an edible peel is an important safety practice to minimize contamination from the outer surfaces, a necessary step for foods like fruits and vegetables to ensure they are safe for consumption.