A restaurant plans to add vinegar to its sushi rice specifically so the rice no longer needs temperature control. What does the Food Code require first?
a.A written recipe filed with the local health department
b.A variance obtained from the regulatory authority
c.A certified food protection manager on every shift
d.A pH meter calibrated at the start of each service
Explanation
Using food additives or components such as vinegar to render a food so it is not time/temperature control for safety requires a variance from the regulatory authority. A pH meter and trained staff are how the operation then proves it hits its critical limits, but they do not substitute for the variance itself.
Law Reference: FDA Food Code §3-502.11Practice all 500 questions free — no signup required.
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Related questions on this topic
- In a HACCP plan for chicken salad, the team writes: cool from 135°F to 70°F within 2 hours. Which principle does that statement represent?
- A HACCP plan submitted to the regulatory authority must include a flow diagram. What must that diagram identify?
- Which element must a submitted HACCP plan spell out for every critical control point?
- Which of these plans requires a variance from the regulatory authority before the operation may begin?
- A deli vacuum-packs cooked pork daily but removes every package from its wrapper within 48 hours. What does the Food Code allow?
- Which situation requires the permit holder to immediately discontinue operations and notify the regulatory authority?
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