Management & HACCPQuestion 245 of 320
Which of these operations most clearly requires a variance before it may legally begin?
a.Grilling steaks to order for the dinner rush
b.Holding soup hot at 135°F on a steam table
c.Packaging fresh tuna using reduced-oxygen packaging (ROP) for retail
d.Chilling cooked rice in a shallow pan in the cooler
Explanation
Reduced-oxygen packaging is one of the specialized processes the Food Code lists as requiring a variance and a HACCP plan, because the low-oxygen environment can favor the growth of anaerobic pathogens such as Clostridium botulinum. Routine grilling, hot holding, and cooling are standard practices that do not require a variance.
Law Reference: FDA Food Code §3-502.11Practice all 320 questions free — no signup required.
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