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?
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. Waiting for the next delivery while the cases sit unlabeled beside usable beef is exactly the segregation failure the recall procedure exists to prevent, donating it moves the hazard to another population rather than removing it, and cooking does not clear a recall: even at the correct 155°F for 17 seconds for ground meat, cooking does not remove a toxin, an allergen, or a physical contaminant.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A monitoring check finds that a batch of chicken reached only 150°F, below the 165°F critical limit. Which HACCP principle governs what the cook does next?
- A manager reviews the temperature logs each week, calibrates thermometers, and confirms the HACCP plan is working as intended. Which HACCP principle is this?
- Two days after a catered event, the health department calls to say several guests have laboratory-confirmed Salmonella. What is the manager's best first step in the outbreak response?
- A regulation requires that at least one employee with management authority be a certified food protection manager. What does this credential demonstrate?
- The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
- A new hire will be prepping raw chicken on the line tonight. Whose responsibility is it to ensure the employee is trained in safe handling before that shift?
Last reviewed: · editorial process