If a food product is found to be contaminated, what should be done?

When a food product is found to be contaminated, the appropriate course of action is to isolate, report, and remove it from sale. This approach ensures that the contaminated product does not pose a risk to consumers, as it prevents any further access to the harmful item. Isolation of the contaminated product helps in preventing cross-contamination with other food items. Reporting is essential for documenting the incident and addressing the issue with relevant stakeholders, such as management and potentially the supplier. Removal from sale is crucial to ensure that consumers are not exposed to the contaminated product.

In contrast, returning the product to the supplier immediately may not be effective without first assessing the contamination and could potentially expose others during the handling process. Reprocessing the contaminated product carries high risks and is generally not permissible, as it does not guarantee that the product has been made safe for consumption. Storing the contaminated product in the freezer delays necessary action and leaves the potential risk of contamination unresolved. Thus, the correct response prioritizes safety and compliance with food safety regulations.