Management & HACCPQuestion 275 of 320
A steakhouse wants to package raw beef using a cook-chill process with reduced-oxygen packaging for later reheating. What is the manager's correct sequence before starting?
a.Start immediately and apply for approval later if asked
b.Obtain a variance if required, develop and get approval of a HACCP plan, then train staff and begin
c.Only buy new vacuum sealers and start the same day
d.Ask the food supplier for permission instead of the regulator
Explanation
For a specialized process like cook-chill with reduced-oxygen packaging, the manager must first secure any required variance and an approved HACCP plan, then train staff to follow it, before the process begins. Doing the paperwork after the fact leaves the operation running an unapproved, higher-risk process. The regulatory authority, not the supplier, grants this approval.
Law Reference: FDA Food Code §3-502.11Practice all 320 questions free — no signup required.
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