A manager is choosing where to buy meat and produce for a restaurant. What is the most important requirement for suppliers under the Food Code?
a.They must hold organic certification and display the USDA organic seal on every shipping case
b.They must operate a refrigerated warehouse within one mile of the kitchen, so food spends less time in transit
c.They must submit the lowest competitive bid of any distributor licensed to sell wholesale in the county
d.They must be approved, reputable suppliers who meet applicable laws and can show inspection compliance
Explanation
Food must be obtained from approved, reputable suppliers that comply with applicable federal, state, and local laws and are inspected as required, because food safety begins with a safe source. Organic certification, warehouse distance, and the lowest bid are business or marketing considerations, not food safety controls — a certified-organic or nearby supplier can still be an unapproved source. Buying from unapproved sources, such as an unlicensed roadside seller, is prohibited.
Law Reference: FDA Food Code §3-201.11Practice all 500 questions free — no signup required.
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