A hospital cafeteria plans a salad bar. Which item may it never offer in ready-to-eat form to its patients?
a.Shredded cabbage held on ice at 41°F or below
b.Sliced cucumbers washed well in the produce sink
c.Cooked chickpeas cooled and then held cold at 41°F
d.Raw alfalfa seed sprouts held at 41°F or below
Explanation
An operation serving a highly susceptible population may not serve raw seed sprouts in ready-to-eat form, because sprouting conditions are ideal for Salmonella and E. coli and no wash step reliably removes them. Washed vegetables and properly cooled cooked legumes are acceptable at the same temperature.
Law Reference: FDA Food Code §3-801.11Practice all 500 questions free — no signup required.
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