True or False: Raw shrimp found submerged under running water at 65°F in the prep sink constitutes a violation.

The situation described involves raw shrimp that is submerged under running water at a temperature of 65°F. In food safety, the critical factor to consider is the temperature and the duration of exposure to that temperature, particularly regarding the prevention of bacterial growth.

When thawing or cleaning food items such as raw shrimp, the importance of maintaining safe temperatures comes into play. The safe practice for thawing typically suggests that food should be kept at 70°F or lower to avoid the growth of pathogens. However, once food is submerged under running water, particularly at or below 70°F, it is generally considered acceptable as a thawing method, provided it is for a short duration.

Since in this case, the temperature is 65°F while the shrimp is under running water, it does not constitute a violation as long as the shrimp is being actively rinsed or thawed for a limited period. Therefore, the statement regarding it being a violation is indeed false.

Proper food handling techniques focus on maintaining safe temperatures and minimizing the duration of any temperature exposure that could promote bacterial growth, which is consistent with the answer provided.