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?

解析

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.