How should a kitchen respond to a product recall to minimize risk and protect customers?

• A. Immediately remove affected items, trace back to lot numbers, notify supplier and authorities, isolate inventory, inform staff, document actions, and communicate with guests if necessary.
• B. Wait until customers complain before removing items.
• C. Only remove items that are visually spoiled.
• D. Postpone recall actions to avoid panic.

Answer: (A)