Texas Food Safety Managers Practice Test

A menu item has been identified as a possible cause of a foodborne illness outbreak. The food is in the walk-in labeled "do not use". What else needs to be on the label?

1. A. Do not discard

2. B. Do not serve

3. C. Keep for 7 days

4. D. Notify management

The correct answer is: A. Do not discard

The label on the food item in question needs to convey clear instructions to prevent any potential hazards associated with it. The instruction "Do not discard" is essential because it indicates that while the item should not be used or served, it should also be preserved for further investigation or testing. This is crucial in understanding the cause of the foodborne illness outbreak, as the item may need to be analyzed by health authorities or labs to determine if it is indeed the source of the illness. Preserving the item allows for appropriate actions to be taken, such as testing it for pathogens or substances that may have led to the outbreak, which can aid in ensuring the safety of other food served. Retaining the food item also helps to identify potential weaknesses in food handling practices and prevent future incidents. In contrast, instructions that imply the food should be discarded or served would compromise the investigation process and could lead to additional food safety risks.