What should a food handler do if they notice ice crystals in food packaging?

Noticing ice crystals in food packaging is a significant indicator that the food has undergone temperature fluctuations, which could compromise its quality and safety. Ice crystals typically form when food products are partially thawed and then refrozen, leading to potential issues such as freezer burn and the growth of harmful bacteria. By choosing to reject the food, the food handler demonstrates a commitment to food safety, ensuring that only high-quality and safe products are served to customers.

In contrast, freezing the food immediately or cooking it to melt the crystals could potentially allow unsafe food to reach consumers, as these actions do not address the underlying problem of temperature abuse. Re-packaging the food for sale also does not rectify the situation, as it may mislead consumers about the quality and safety of the product. Rejecting the food is a proactive measure to protect customers and maintain high food safety standards.