What should be done to TCS food that has been in the Temperature Danger Zone for longer than the allowed time?

TCS (Time/Temperature Control for Safety) food is highly perishable and can become unsafe to eat if it has been kept in the Temperature Danger Zone, which is typically between 41°F and 135°F, for too long. When food is held in this range for an extended period, it allows harmful bacteria to grow, which can cause foodborne illness.

If TCS food has exceeded the safe time limit in the Temperature Danger Zone, the safest action is to discard it. This decision is based on the understanding that cooking, refrigerating, or freezing the food does not guarantee the elimination of the bacteria that may have developed during the time it was improperly stored. Therefore, throwing it away is the most responsible option to ensure food safety and protect consumers from potential health risks.

Maintaining food safety in a restaurant and food service environment is imperative, and following this guideline helps prevent outbreaks of foodborne illnesses.