A chef is offered barracuda and large grouper caught by a friend on a reef. What is the manager's only real control against ciguatera toxin?
a.Cook the fillets to an internal 165°F for 15 seconds
b.Freeze the fillets at -4°F for 7 days before service
c.Marinate the fillets in a citrus and vinegar brine overnight
d.Buy reef fish only from an approved, reputable supplier
Explanation
Ciguatera toxin accumulates in large predatory reef fish such as barracuda, grouper, and amberjack, and it survives cooking, freezing, and acid marinades. Because there is no kill step in the kitchen, the control is purchasing from suppliers who comply with law and avoiding fish from unapproved sources.
Law Reference: FDA Food Code §3-201.11Practice all 500 questions free — no signup required.
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