ServSafe Food Protection Manager

What is the maximum temperature at which cold TCS food may be held to keep it safe?

1. A45°F
2. B41°FĐúng
3. C38°F
4. D50°F

Vì sao: Cold TCS (Time/Temperature Control for Safety) food must be held at 41°F or below. At 45°F or 50°F the food is inside the danger zone and pathogens can grow. 38°F is safe but is not the maximum allowed limit the question asks for.FDA Food Code §3-501.16

A restaurant wants to smoke and cure its own bacon in-house to preserve it for retail sale. Before starting, what must the operator obtain from the regulatory authority?

1. AA written exemption from Food Code labeling (nitrites) for cured meats
2. BA variance and a HACCP plan that addresses the smoking-and-curing processĐúng
3. CNothing beyond the routine permit, since smoking is ordinary cooking
4. DWritten approval from the meat supplier and a manager certified in HACCP

Vì sao: Smoking or curing food to preserve it, rather than only to add flavor, is a specialized process: the operator must obtain a variance from the regulatory authority and keep an approved HACCP plan that identifies the hazards and controls specific to that process. Note the scope word in the stem, preserve for retail sale, which is what triggers the requirement. A labeling exemption answers a different requirement, a supplier's written approval carries no regulatory weight for an in-house process, and a certified food protection manager is a separate staffing rule that does not authorize the process.FDA Food Code §8-201.13