Texas Food Safety Managers Practice Test

What is the best way for an establishment to label a product that has been recalled?

1. A. Mark the food label with a big red X

2. B. Label the product with the receiver's initials

3. C. Label a product "do not use. Do not discard"

4. D. Write "danger" on the label

The correct answer is: C. Label a product "do not use. Do not discard"

Labeling a recalled product with "do not use. Do not discard" is critical for ensuring the safety of consumers and maintaining proper food safety protocols. This explicit instruction serves to prevent any further use of the product that could pose health risks due to contamination or other hazards that led to the recall. It also highlights the importance of retaining the product in its current state for possible investigation or disposal procedures recommended by authorities, ensuring that no potentially unsafe items fall through the cracks during the recall process. Using clearly articulated language on the label minimizes confusion among staff handling the product and reinforces the seriousness of the recall. It is essential that the communication surrounding recalled items is both clear and direct, ensuring that all employees understand the need for caution. Although other methods of marking or labeling products may seem practical, they do not provide the same level of clarity or direction. Simply marking the label with a red X or writing "danger" can potentially lead to misunderstandings about the product's status and could jeopardize safety protocols. Therefore, the chosen option effectively conveys the necessary actions to take in response to a recall.