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.Reduced-oxygen packaging (ROP) such as sous vide or vacuum packaging of TCS foods
b.Slicing tomatoes for salad
c.Brewing drip coffee
d.Serving pre-packaged chips
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.
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Related questions on this topic
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