California RulesQuestion 115 of 319
Which of the following operations typically requires an approved HACCP plan under CalCode before it can be carried out in a California retail food facility?
a.Slicing tomatoes for salad
b.Brewing drip coffee
c.Serving pre-packaged chips
d.Reduced-oxygen packaging (ROP) such as sous vide or vacuum packaging of TCS foods
Explanation
CalCode requires a written, approved HACCP plan for higher-risk processes including reduced-oxygen packaging (ROP), sous vide, smoking food as a means of preservation, and curing or fermenting for preservation. Routine cutting or brewing does not require a HACCP plan.
Law Reference: CalCode — HACCP plan requirementPractice all 319 questions free — no signup required.
Related questions on this topic
- Under CalCode, a California restaurant menu offering raw or undercooked animal-source foods (such as steak tartare or sunny-side-up eggs) must:
- If a food worker is diagnosed with a 'Big 6' reportable illness (e.g., Salmonella Typhi, Shigella, STEC, Hepatitis A, Norovirus, or non-typhoidal Salmonella), the Person in Charge in California must:
- A California food facility that wishes to use 'time as a public health control' (instead of temperature) for TCS foods must:
- Which of the following is generally NOT considered a 'food facility' subject to CalCode permitting and inspection?
- Which three California counties operate their own food handler training programs and are exempt from the statewide SB 602 Food Handler Card requirement?
- Under SB 602, by when must a newly hired California food handler obtain a valid Food Handler Card?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review