What action should a food worker take when hot TCS food on a self-service bar drops to 120F after 2 hours?

What action should a food worker take when hot TCS food on a self-service bar drops to 120F after 2 hours?

• A. Add ice to the food
• B. Serve it anyway
• C. Discard the food
• D. Reheat the food

Answer: (C)

When hot TCS (Time/Temperature Control for Safety) food on a self-service bar drops to 120°F after 2 hours, the best action for the food worker is to discard the food. This is because food safety guidelines indicate that potentially hazardous foods, such as those found in the TCS category, should be maintained at safe temperatures to prevent the growth of harmful bacteria. The safe temperature for hot holding TCS food is typically above 135°F. At 120°F, the food has entered a temperature danger zone where bacteria can grow. Since the food has already dropped below the safe holding temperature for 2 hours, it can no longer be considered safe to serve or reheated. Bacterial growth could have occurred during this time, and reheating the food will not effectively eliminate all potential bacterial toxins that may have formed. Additionally, serving or attempting to reheat the food does not guarantee safety, as some bacteria can withstand temperatures that would typically kill others. Discarding the food ensures that it does not pose a risk to consumers and adheres to food safety protocols designed to protect public health.

When hot TCS (Time/Temperature Control for Safety) food on a self-service bar drops to 120°F after 2 hours, the best action for the food worker is to discard the food. This is because food safety guidelines indicate that potentially hazardous foods, such as those found in the TCS category, should be maintained at safe temperatures to prevent the growth of harmful bacteria.

The safe temperature for hot holding TCS food is typically above 135°F. At 120°F, the food has entered a temperature danger zone where bacteria can grow. Since the food has already dropped below the safe holding temperature for 2 hours, it can no longer be considered safe to serve or reheated. Bacterial growth could have occurred during this time, and reheating the food will not effectively eliminate all potential bacterial toxins that may have formed.

Additionally, serving or attempting to reheat the food does not guarantee safety, as some bacteria can withstand temperatures that would typically kill others. Discarding the food ensures that it does not pose a risk to consumers and adheres to food safety protocols designed to protect public health.