Short Answer 
To ensure food safety, perishable items must not remain in the temperature danger zone and should be discarded after a specific time. For tacos cooked at 5:30 AM, they must be discarded by 9:30 AM, and properly labeling them is crucial to inform staff and prevent foodborne illnesses.
Step 1: Understand Food Safety Guidelines
Food safety guidelines are essential for preventing foodborne illnesses. They state that perishable foods must not be left in the temperature danger zone (between 40°F and 140°F) for extended periods. This zone allows harmful bacteria to grow rapidly, increasing the risk of illness.
Step 2: Determine Time for Food Discarding
When food is finished cooking, it is crucial to calculate the discard time. In this case, the tacos were completed at 5:30 AM. According to guidelines, foods held without temperature control should be discarded after 4 hours. Therefore, you need to add this duration to the cooking completion time.
- 5:30 AM + 4 hours = 9:30 AM
Step 3: Labeling for Safety
Once the discard time is established, it’s important to label the food accordingly. The tacos should be clearly marked to indicate that they must be discarded by 9:30 AM. This practice ensures that staff are aware of the food safety standards and helps protect customers from foodborne illnesses.