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Answer :
Final answer:
In this case, the foodhandler should discard the TCS food because the temperature reading at 8 PM shows 125°F, which falls within the 'danger zone' for bacterial growth. Food holding guidelines from the USDA state that TCS food cannot be held in 'danger zone' temperatures (between 41 and 135°F) for more than 4 hours.
Explanation:
In the scenario described, the foodhandler should immediately discard the food if the holding temperature was 125°F at 8 PM, four hours after placement because it's unsafe for consumption.
TCS foods refers to Time/Temperature Control for Safety foods. These types of foods should be maintained at certain safe temperatures to inhibit the growth of pathogenic bacteria that could lead to foodbourne illnesses.
Per USDA recommendations, cold holding for TCS food should be at or below 41°F, whilst hot holding should be at or above 135°F. If the TCS food is held at a temperature between 41°F and 135°F, this is considered the 'danger zone' as it's the optimum temperature range for bacterial growth.
Since the TCS food in question has remained in this 'danger zone' for more than 4 hours (from 4 PM to 8 PM), it needs to be discarded to prevent potential foodborne illnesses.
Learn more about TCS Food Safety here:
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