What action should be taken if the fryer oil is dark and smells bad?

When fryer oil appears dark and has an unpleasant smell, the most appropriate action is to dispose of it. This indicates that the oil has likely degraded and can negatively impact the quality of the food being prepared. Using bad oil can lead to off-flavors and can also pose potential health risks for customers, affecting the restaurant's reputation and compliance with health standards.

Disposing of the oil ensures that fresh oil can be used, promoting higher food quality and safer cooking practices. Proper oil management is crucial in maintaining the overall quality of food items, ensuring that they are both delicious and safe for consumption. Ensuring the fryer contains clean oil also supports the operational efficiency of deep-frying processes, as old oil can cause food to absorb excessive grease and can even damage the equipment over time.

This approach highlights the importance of maintaining a high standard of food preparation and customer satisfaction in a restaurant setting.