Final answer:
Hot TCS food below 135°F for over 4 hours must be thrown out to prevent foodborne illness, as reheating may not destroy all toxins produced by bacteria. The correct answer is option b.
Step-by-step explanation:
Hot Time/Temperature Control for Safety (TCS) food that has been held below 135°F (57°C) for over 4 hours should be thrown out immediately. Keeping hot foods at the proper temperature is crucial to ensure food safety. Bacteria can grow rapidly if hot TCS food is kept in the temperature danger zone, which is between 40°F (4°C) and 140°F (60°C).
Once food has been in this danger zone for more than 2 hours, it becomes unsafe to eat due to the potential for bacterial growth. Reheating the food afterwards may not be enough to ensure safety because some bacteria produce toxins that are not destroyed by heat. Therefore, the recommended action is to discard the food to prevent foodborne illness.