What is the correct action to take if a food item is suspected to be spoiled?

When a food item is suspected to be spoiled, the appropriate action is to label and discard it properly. This approach ensures food safety and maintains the health standards of the establishment. Spoiled food can harbor harmful bacteria and toxins that can cause foodborne illnesses. By discarding the item, you eliminate the risk of serving unsafe food to customers.

Labeling the item before discarding also serves as documentation for inventory management and can help trace any issues related to food spoilage in the future. It’s essential for food safety protocols to prevent potential contamination of other items and uphold the reputation of the restaurant.

The other options may seem feasible but do not align with food safety regulations. For instance, returning spoiled food to inventory can compromise the quality and safety of other products, while serving it, even if cooked thoroughly, does not guarantee the elimination of all harmful substances. Cooking does not rectify spoilage and can still lead to serious health risks. Thus, proper disposal is the best practice in this situation.