The HACCP refrigeration temperature alarm went off today. How do I determine if this batch of materials can be saved?

The refrigeration unit on the food processing line triggered an alarm today, and the temperature logs show it exceeded the upper limit for 28 minutes. Some people on-site wanted to scrap the batch immediately, while others felt the duration wasn't long enough to cause harm. I first checked the critical limits for the corresponding products according to our HACCP plan, then pulled the continuous…