What should be done if spoiled tomatoes are found during food prep?

When spoiled tomatoes are discovered during food preparation, the correct course of action is to record and discard them. This response ensures that food safety standards are upheld and protects the health of customers. Keeping a record of the incident helps maintain accountability and can inform future practices or inventory management. By discarding the spoiled items, there is a clear and proactive approach to preventing any potential foodborne illness or unsatisfactory customer experiences.

Serving spoiled food or trying to pass it off as fresh compromises food quality and safety, which can lead to serious consequences for both the customers and the establishment. Giving the spoiled tomatoes away to a team member, instead of properly discarding them, also fails to address the safety concerns associated with consuming spoiled food. Therefore, documenting and disposing of them responsibly is the most effective response.