A grocery deli wants to grow sprouts from seeds in-house for its salads. Regarding the Food Code, what does this activity trigger?
a.Only a produce-washing log kept at the prep sink, since rinsing removes the surface soil from the seeds
b.No special requirement, because sprouts count as ordinary raw vegetables once they have been rinsed well
c.A variance requirement, because sprouting seeds is a specialized process with elevated pathogen risk
d.A blanket ban on serving raw leafy greens and sprouts anywhere in the deli's prepared salad or sandwich case
Explanation
Sprouting seeds or beans is one of the specialized processes the Food Code lists as requiring a variance, because the warm, moist growing conditions readily support pathogen growth and sprouts have caused multiple outbreaks. The operation must obtain the variance and typically maintain a HACCP plan. Rinsing and a washing log do not reach pathogens that grow inside the sprouting seed, sprouts are not treated as ordinary raw produce for this reason, and the Code regulates the process rather than banning the finished product from the salad case.
Law Reference: FDA Food Code §3-502.11Practice all 500 questions free — no signup required.
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