A deli vacuum-packs cooked pork daily but removes every package from its wrapper within 48 hours. What does the Food Code allow?
a.No HACCP plan is needed if it is labeled and held at 41°F or less
b.No HACCP plan is needed if the pork is frozen right after packaging
c.No HACCP plan is needed if the deli holds a valid permit
d.No HACCP plan is needed if the pork is cured before packaging
Explanation
A HACCP plan is not required when reduced-oxygen packaged TCS food is always labeled with the production time and date, held at 41°F or less during refrigerated storage, and removed from its package within 48 hours after packaging. All three conditions must hold together, and a permit alone has never been one of them.
Law Reference: FDA Food Code §3-502.12Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- Which element must a submitted HACCP plan spell out for every critical control point?
- 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?
- Which of these plans requires a variance from the regulatory authority before the operation may begin?
- Which situation requires the permit holder to immediately discontinue operations and notify the regulatory authority?
- A grease fire damages only the bakery room of a large market. What does the Food Code allow for the rest of the store?
- What does the Food Code say about who the person in charge must be?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review