Who makes evaluations and recommendations regarding any food suspected of being unfit for human consumption?

• A. Food facility employees.
• B. Food facility supervisors.
• C. Public Health officer.
• D. Vendor.

Answer: (C)

When there is suspicion that a food is not fit for consumption, the evaluation and official recommendations come from a Public Health officer. This person has the authority and training to review evidence of spoilage or contamination, inspect facilities, interpret laboratory results, and determine the level of risk to consumers. They issue formal directives such as stop-sale orders, recalls, or disposal guidance, and they coordinate necessary corrective actions with the facility. Facility staff and supervisors are essential for safe operations and reporting concerns, but they don’t make official safety determinations or public health recommendations. Vendors provide goods and information but do not determine safety actions.