Management & HACCPQuestion 241 of 320
A restaurant wants to smoke and cure its own bacon in-house to preserve it for retail sale. Before starting, what must the operator obtain from the regulatory authority?
a.Nothing extra, because smoking is a normal cooking method
b.Only a certified food protection manager on site
c.A written waiver of the labeling rules
d.A variance and a HACCP plan that addresses the smoking-and-curing process
Explanation
Under the Food Code, smoking or curing food as a method of preservation (rather than just for flavor) requires the operator to obtain a variance from the regulatory authority and to keep an approved HACCP plan. The plan must identify the hazards and controls specific to that process because it deviates from standard practice.
Law Reference: FDA Food Code §8-201.13Practice all 320 questions free — no signup required.
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