When should ready-to-eat foods be discarded?

Ready-to-eat foods should be discarded if they are not consumed within the specified holding time due to safety concerns. When foods are prepared and held for serving, they are kept in a temperature range where bacteria can multiply rapidly if left too long, potentially leading to foodborne illnesses.

Food safety guidelines typically specify a maximum holding time for various types of ready-to-eat foods that balance food quality and safety. If the food exceeds this holding time, it may no longer be safe for consumption, even if it looks and smells fine, as harmful pathogens could have developed.

Options concerning discarding right after cooking, as soon as foods are prepared, or when the next batch is ready do not factor in these important time and temperature guidelines critical for maintaining food safety.