When it comes to food safety it’s always best to err on the side of caution. The longer the cut potatoes remain suspended in water, the more they break down, cellular-wise, the more they discolor, and the greater the chance that an operator might wonder, “Have these been in water two days, four – or longer?” It’s easy (and normal) to forget and end up with a lesser-quality and potentially, less-than-safe situation. So why risk it? The sooner you use your cuts, the better the quality and performance.