Final answer:
TCS foods must be discarded if stored for more than 7 days at 41°F or less, and perishable foods in the 'danger zone' for more than 2 hours should also be thrown out to ensure safety.
Step-by-step explanation:
Time/Temperature Control for Safety (TCS) foods should be closely monitored to prevent the growth of illness-causing bacteria. The general rule for these types of foods, which include meat, dairy, eggs, and prepared dishes, is that they must be discarded if they've been stored for more than 7 days at 41°F (5°C) or less. It is crucial to recognize that temperature control is key: TCS foods should be kept at the correct temperatures during storage. Foods meant to be eaten hot should remain hot, and those meant to be cold should stay refrigerated.
Additionally, any perishable foods left in the temperature range known as the 'danger zone', which is between 40°F (4°C) and 140°F (60°C) for more than two hours, need to be discarded. This rule is important to ensure the safety and prevent foodborne illnesses, as bacteria can quickly multiply to unsafe levels in these conditions.