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

TCS (Time/Temperature Control for Safety) foods are perishable items that require strict temperature controls to limit the growth of harmful bacteria. When TCS foods have been in the Temperature Danger Zone, which spans from 41°F to 135°F, for longer than the allowed time—typically two hours for most foods—they pose a significant health risk.

In this situation, discarding the food is the recommended course of action because it prevents the potential consumption of food that could cause foodborne illnesses. Once TCS foods exceed the safe temperature threshold for an extended period, they can harbor pathogens that are not eliminated through cooking or further handling.

Keeping these foods for later use, refreezing them, or improperly disposing of them (for example, composting) fails to address the potential health hazards associated with consuming food that has been improperly stored. Maintaining food safety standards is essential in a food handling setting, and discarding unsafe food ensures that customer health is prioritized.