What must happen to TCS foods that have been in the Temperature Danger Zone for too long?

TCS foods, which stand for Time/Temperature Control for Safety foods, are particularly vulnerable to bacteria growth when they are kept in the Temperature Danger Zone, defined as temperatures between 41°F (5°C) and 135°F (57°C). When these foods remain in this range for too long, they can reach unsafe levels of bacteria that can lead to foodborne illness.

This is why the correct course of action is to throw away TCS foods that have been in the Temperature Danger Zone for an extended period. The potential risk to health is significant, as pathogens can multiply rapidly, and even cooking or reheating these foods might not eliminate the toxins that some bacteria may produce.

Other options, such as cooking the food thoroughly or reheating it to serve, do not address the fact that the food may already be unsafe due to the length of time it spent in the danger zone. Refreezing does not eliminate the risk associated with bacterial growth either. Safeguarding public health is of utmost importance in food safety practices, so discarding the food is the safest and most responsible action to take in this scenario.