Before an operation may hold food on time alone instead of temperature, what must the person in charge have ready?
a.A signed variance issued by the local regulatory authority
b.Written procedures prepared in advance and kept on site
c.A HACCP plan approved by the state health department
d.A log of the last thirty days of holding temperatures
Explanation
Written procedures must be prepared in advance, maintained in the food establishment, and made available to the regulatory authority on request, spelling out how the operation will meet the four-hour or six-hour requirements. Time as a public health control needs no variance and no HACCP plan, but it is not legal without those written procedures.
Law Reference: FDA Food Code §3-501.19Practice all 500 questions free — no signup required.
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