What should be done if an expired product is found on the make line?

When an expired product is discovered on the make line, the appropriate action is to discard it and inform a supervisor. This response is essential for several reasons related to food safety and quality standards.

First, using expired products poses significant health risks to customers, as these items may lead to foodborne illnesses or safety hazards. Therefore, it is crucial to remove any expired food immediately to prevent any potential harm to customers.

Second, notifying a supervisor ensures that management is aware of the situation and can take further action to prevent future occurrences, such as training staff or re-evaluating inventory management practices. This also helps maintain accountability within the team and reinforces the importance of adhering to safety protocols.

Discarding the expired product rather than keeping it for future use or samples is fundamental to maintaining high standards in food service, protecting the brand's reputation, and delivering safe products to customers. Overall, taking immediate and responsible actions reflects a commitment to food safety and quality.