Before an operation begins using time as a public health control, what must the person in charge have in place?
a.Written procedures prepared in advance, maintained in the operation and available to the regulatory authority
b.A written variance issued by the FDA national office, renewed each year, before food leaves temperature control
c.Nothing written; a manager may adopt the method during service, describing it afterward to inspectors
d.A HACCP plan reviewed and approved by the CDC before the operation may hold any food without temperature control
Explanation
The Food Code requires written procedures before time as a public health control is used. The procedures describe how food will be marked, monitored, and discarded, and they must be kept in the operation and shown to the regulatory authority on request. No FDA variance is needed for this method, the CDC does not approve HACCP plans, and an unwritten practice does not satisfy the requirement.
Law Reference: FDA Food Code §3-501.19Practice all 500 questions free — no signup required.
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