Product Hold

Product hold is the temporary isolation of food, ingredients or finished products that must not be used, sold or distributed until a concern has been investigated and a decision has been made. A hold may be required because of a temperature deviation, suspected contamination, damaged packaging, incorrect labelling, supplier recall or failure to meet a product specification.

How to place product on hold

1. Identify the affected product, quantity, lot code and location.
2. Separate it from usable stock and apply a clear “HOLD — DO NOT USE” label.
3. Restrict access or use of the product while the investigation is underway.
4. Record the reason for the hold, date, responsible person and any relevant measurements or supplier information.
5. Determine the appropriate disposition: release, rework where permitted, return to supplier or discard.
6. Document approval and verify that the product is removed from hold status only when authorized.

Product hold versus product recall

A product hold is an internal control that prevents use or sale while a concern is assessed. A recall is an action to remove affected product from the market or supply chain, often following a confirmed or suspected safety or regulatory issue.

Chef’s tip: Keep held product physically separate and clearly identified. Never remove a hold label or return stock to service based on a verbal assumption; follow the documented release or disposal procedure.

Key distinction: Product hold temporarily prevents use pending a decision; it does not automatically mean the food is unsafe or that it must be destroyed.