A supplier notifies a restaurant of a recall on a case of frozen chicken tenders. What is the correct sequence?
a.Identify the product, remove it from inventory, and segregate it
b.Cook the product to 165°F and serve it before the notice spreads
c.Return the product to the delivery driver on the next scheduled run
d.Discard the product in the dumpster and note the loss on the invoice
Explanation
The operation matches the recall notice against its purchase records and lot numbers, pulls the affected product from inventory, and holds it in a designated area separated from food and equipment, labeled so no one uses it, until the supplier or regulator gives disposition instructions. Cooking a recalled product does not make it safe, and throwing it away destroys the evidence and the credit.
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