What should a food worker do if potato salad is recorded at 51F after being in a refrigerated case from 7 am to 12 pm?

Discarding the potato salad is the appropriate action in this scenario due to food safety concerns. The recorded temperature of 51°F indicates that the potato salad has been in the temperature danger zone, which is between 41°F and 135°F. Foods that remain in this danger zone for extended periods can develop harmful bacteria that may lead to foodborne illnesses.

When food is stored improperly, such as being held at an unsafe temperature for too long, simply refrigerating it longer, serving it immediately, or attempting to cool it down in an ice bath does not guarantee its safety. Once food has been maintained at an inappropriate temperature, tossing it is the most reliable way to prevent potential health risks associated with consuming it. This practice aligns with food safety guidelines, which emphasize the importance of maintaining safe temperatures to inhibit bacterial growth and ensure food safety for consumers.