What is the policy if food comes from an unapproved and/or unpermitted source?

• A. You cannot make unsafe food safe once again
• B. You can safely cook it to destroy all pathogens
• C. You can reuse it if it passes a visual check
• D. You can repackage and sell at a discount

Answer: (A)

When food comes from an unapproved or unpermitted source, the safe course is to discard it. You can’t rely on cooking to make unsafe food safe again, because heat doesn’t eliminate all hazards—some pathogens produce toxins or form spores that survive cooking, and you don’t know what else could be present. Visual checks aren’t a reliable way to judge safety, since contamination and spoilage aren’t always visible. Approved suppliers are vetted for safe handling, proper storage, and traceability, which helps protect public health. Repackaging, discounting, or selling food from an unapproved source would put customers at risk and violate food safety rules.