Management & HACCPQuestion 264 of 320
Which of these in-house activities would NOT by itself trigger a variance or HACCP-plan requirement?
a.Operating a live molluscan shellfish display tank
b.Custom-processing animals for personal use
c.Slicing deli meats to order for sandwiches
d.Using food additives to render a food non-time/temperature-controlled for safety
Explanation
Simply slicing deli meats to order is a routine operation that does not require a variance. In contrast, holding live shellfish in a display tank, custom-processing animals, and using additives or other methods to make a normally hazardous food shelf-stable are all specialized processes the Food Code flags as needing a variance and often a HACCP plan.
Law Reference: FDA Food Code §8-201.13Practice all 320 questions free — no signup required.
Related questions on this topic
- A deli plans to cook, vacuum-seal, and refrigerate soups using reduced-oxygen packaging without a HACCP plan, relying only on refrigeration to control Clostridium botulinum. Why is this a problem?
- Which document set best supports active managerial control across all shifts?
- At the end of an inspection, the inspector hands the manager a written report listing violations. What should the manager do with it?
- A power outage knocks out the walk-in cooler for several hours during a summer heat wave. What is the manager's priority for the TCS food inside?
- In a HACCP-based system, what best defines a critical control point (CCP)?
- Which task is a core duty of the person in charge (PIC) during operating hours?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review