Time & Temperature ControlQuestion 208 of 319
A restaurant wants to vacuum-pack (reduced oxygen packaging, ROP) cooked meats in-house and hold them refrigerated for 5 days. What is required before doing so?
a.Just label each pouch with the date
b.Hold the food at 50°F or below
c.A written HACCP plan must be submitted to and approved by the local enforcement agency
d.Use sealed mason jars instead of plastic pouches
Explanation
Reduced oxygen packaging (vacuum, sous-vide, or modified atmosphere) creates conditions that can allow Clostridium botulinum and Listeria to grow without competing organisms. California and the FDA Food Code require an approved written HACCP plan before retail-level ROP, particularly if the food will be held longer than 48 hours.
Law Reference: FDA Food Code 3-502.12This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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