Holding & ServiceQuestion 214 of 320
Before an operation begins using time as a public health control, what must the person in charge have in place?
a.A variance from the FDA national office
b.Written procedures prepared in advance, maintained in the operation and available to the regulatory authority
c.A HACCP plan approved by the CDC
d.Nothing; the method can be adopted informally at any time
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.
Law Reference: FDA Food Code §3-501.19Practice all 320 questions free — no signup required.
Related questions on this topic
- When food is placed on a service line under time as a public health control, how must it be identified?
- A pizzeria holds display slices under the 4-hour time-only option, marked from 12:00 p.m. At 4:15 p.m. three slices remain and still feel warm. What should the employee do?
- A coffee shop holds cartons of milk on the counter under the 6-hour cold option, marked from 7:00 a.m. At 10:00 a.m. a barista measures one carton at 73°F. What must happen?
- During service, a manager finds a pan of cooked sausages sitting off the grill with no time mark and no temperature control. The line cook thinks it has been there about an hour. What should the manager do?
- What is the purpose of the sneeze guard installed over a salad bar?
- At a buffet, a guest walks back to the line carrying the same plate they already ate from. What should the trained staff member do?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review