HACCPQuestion 194 of 240
A NYC taquería adds a new ceviche made with raw fish 'cooked' only in lime juice. What should the HACCP plan do about this item?
a.Serve it without any temperature control
b.Treat it as a special process needing extra controls, since acid does not fully destroy pathogens
c.Remove all other items from the plan
d.Ignore it because citrus makes it automatically safe
Explanation
Acid alone does not reliably destroy pathogens, so a raw-fish ceviche is a higher-risk item that needs added controls such as approved sources, strict cold holding, and possibly a variance. Assuming citrus makes it safe is a dangerous shortcut.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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- Which statement about the seven HACCP principles is correct?
- A manager trains staff, writes standard procedures, and checks temperatures daily. These actions are examples of:
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