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.A written HACCP plan must be submitted to and approved by the local enforcement agency
c.Use sealed mason jars instead of plastic pouches
d.Hold the food at 50°F or below
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 3-502.12Practice all 319 questions free — no signup required.
Related questions on this topic
- Beef jerky and other dried products are typically not classified as TCS food. Which property of the dried product is the key reason?
- What is the recommended accuracy tolerance for a digital food thermometer used to check thin foods like hamburger patties?
- Between checking the temperature of raw chicken and then checking a cooked vegetable, what must the cook do with the probe thermometer?
- California allows cold TCS food to be held above 41°F using time as a control. What is the maximum total time and what happens to leftovers?
- Calibrating with the ice-point method, what dial reading is considered acceptable on a bimetallic stem thermometer that does not have an adjustable nut?
- A cook needs to measure the temperature of thin grilled chicken cutlets only 1/4-inch thick. What is the best technique?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review