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?
Explanation
Smoking or curing food to preserve it, rather than only to add flavor, is a specialized process: the operator must obtain a variance from the regulatory authority and keep an approved HACCP plan that identifies the hazards and controls specific to that process. Note the scope word in the stem, preserve for retail sale, which is what triggers the requirement. A labeling exemption answers a different requirement, a supplier's written approval carries no regulatory weight for an in-house process, and a certified food protection manager is a separate staffing rule that does not authorize the process.
Law Reference: FDA Food Code §8-201.13Practice all 500 questions free — no signup required.
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