Management & HACCPQuestion 251 of 320
A supplier issues a Class I recall for a brand of frozen ground beef the restaurant has in its walk-in. What is the correct handling of the recalled product?
a.Cook it thoroughly to 155°F and serve it to avoid waste
b.Remove it from inventory, label it 'Do Not Use / Do Not Discard', and store it separately until instructed
c.Return it to the delivery driver on the next order without records
d.Donate it to a food bank so it is not wasted
Explanation
When a product is recalled, the operation should stop using it immediately, physically separate it from usable food, and mark it so no one uses it while the operation follows the vendor's or regulator's return or disposal instructions. Keeping it segregated and labeled preserves it for potential inspection and prevents accidental service. Cooking does not make a recalled product safe.
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