Final answer:
TCS (Time/Temperature Control for Safety) food should be discarded if it remains in the temperature danger zone for more than two hours. In this scenario, the TCS food was held at 125°F for more than two hours, so it should be discarded to ensure food safety.
Step-by-step explanation:
TCS (Time/Temperature Control for Safety) food refers to food that is perishable and requires specific temperature control to prevent the growth of harmful bacteria. One of the key principles in food safety is the 2-Hour Rule, which states that perishable foods should not be kept at temperatures between 40°F and 140°F for more than two hours, as this is the temperature danger zone for bacterial growth.
In the scenario provided, the TCS food was placed in hot-holding equipment at 4 p.m. and the temperature recorded at 8 p.m. was 125°F. As the temperature is within the temperature danger zone for more than two hours, it is not safe to consume the food. Therefore, the food handler should discard it to prevent the risk of foodborne illness.
It's important to note that proper temperature control is critical in food safety to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses.