If a team member finds spoilage in the ingredients being used, what immediate action should they take?

When a team member identifies spoilage in ingredients, the most appropriate immediate action is to record and dispose of them properly. This action is crucial for several reasons. First, using spoiled ingredients poses a health risk to customers, potentially leading to foodborne illnesses, which can harm the restaurant's reputation and result in legal repercussions. Proper disposal ensures that these ingredients are no longer available for use, effectively safeguarding the health and safety of patrons.

Recording the spoiled items is equally important as it allows the management to keep track of inventory issues and take action to prevent similar occurrences in the future. This can include reviewing storage procedures, checking delivery practices, or adjusting ordering quantities to minimize spoilage.

While bringing the issue to a manager could also be beneficial, it's often recommended that the team member takes immediate action to alleviate any potential risk to customers first. Highlighting the ingredients for inspection does not address the immediate concern of spoilage and would delay the necessary response. Therefore, recording and disposing of spoiled items helps maintain food safety standards and ensures compliance with health regulations.