moving it somewhere it cannot be used by mistake, and marking it clearly so no one uses it while it is being sorted out. On hold means out of play. In a kitchen that is a labelled tray set aside. On a production line it is a quarantine area or a hold status in the system, and it often applies to a whole batch at once.
Tell a supervisor as soon as the food is on hold. Reporting is what gets the problem to someone who can decide what happens next.
Never cover up a food safety problem, quietly bin it, or hope it goes away. Hiding a problem is one of the most dangerous things anyone in food can do.
the path to the person with the authority to act. If your supervisor cannot resolve it, it goes higher, until it reaches someone who can make the decision. In a larger plant that person is often the quality or technical manager, who decides whether a held batch is reworked, downgraded, or rejected.
Then record what happened: what the food was, why it was held, and what was decided. In a kitchen that is a note in the log. In a plant it is a nonconformance report raised against the batch or lot number, which ties straight back to traceability.
A dish or ingredient that is off, out of date, or contaminated. You move it aside and label it do not use, tell your supervisor, and note it in the log.
A lot that fails spec: a foreign body, a metal-detector reject, a mislabel, or an out-of-spec reading. You quarantine the lot so it cannot be dispatched, tell QA, and raise a nonconformance report.
The lot is already on hold. Now take it up the route, one step at a time, until it reaches someone who can decide what happens to it.
Step 1 of 3Hold it, report it, never hide it, escalate it, record it. That is how a food handler stops a problem in its tracks. One lesson of Level 3 remains, and it brings the whole course together. The quiz is where you prove what you know and earn a certificate recognised by TrustBite. One payment covers all three levels, so Levels 1 and 2 are included at no extra cost.