What should be done with TCS foods that are not labeled?

TCS (Time/Temperature Control for Safety) foods are those that require specific time and temperature controls to minimize the risk of foodborne illness. Labeling TCS foods is crucial in maintaining food safety standards, as it ensures that food items are properly identified, tracked for use, and monitored regarding their time in the temperature danger zone.

When TCS foods are not labeled, it creates uncertainty regarding how long the food has been out of safe temperatures, which increases the risk of bacteria growth. Therefore, the correct procedure is to label them immediately. This action helps staff to remember when the food was prepared or taken out, facilitating effective monitoring to ensure safety protocols are followed. Furthermore, proper labeling allows for the efficient management of food inventory, reducing waste and ensuring fresh products are served to customers.

Other options like discarding immediately or assuming the foods are safe do not address the necessary safety protocols and could lead to food safety risks or unnecessary waste. Using unlabeled TCS foods for cooking fails to guarantee that they have been stored safely, which can jeopardize customer health and undermine the establishment’s food safety practices.