A power outage knocks out the walk-in cooler for several hours during a summer heat wave. What is the manager's priority for the TCS food inside?
Explanation
During a power loss, the manager should keep doors closed, track how long food is above 41°F, and check product temperatures; TCS food that has exceeded safe temperature or time limits must be discarded. A prolonged outage can itself be an imminent health hazard requiring the operation to stop service and contact the regulatory authority. A closed door is not evidence that the food stayed at or below 41°F; 70°F is a cooling checkpoint, not a safe cold-holding temperature, so it cannot be used to decide what to keep; refreezing does not undo pathogen growth in food that already warmed; and dining room tables are warmer than the walk-in, which speeds that growth.
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