A food worker at a catered event finds grilled shrimp that has been held at room temperature for the last four hours. What should she do with the shrimp?

To ensure food safety, the food worker should follow these guidelines regarding the grilled shrimp that has been held at room temperature for four hours:

1. Assess Safety: According to food safety guidelines, perishable foods, including shrimp, should not be left out at room temperature for more than two hours. At temperatures between 40°F (4°C) and 140°F (60°C), bacteria can multiply rapidly.

2. Immediate Action: Since the shrimp has been at room temperature for four hours, it is advised to discard the shrimp. Consuming shrimp that has been left out for too long poses a risk of foodborne illness.

3. Prevent Future Issues: To prevent this situation in the future, ensure that food is kept at safe temperatures—either hot (above 140°F) or cold (below 40°F). Regular checks of food temperatures can help maintain safety standards.

In summary, the food worker should discard the grilled shrimp to maintain food safety and prevent the risk of food poisoning.