Before an operation begins using time as a public health control, what must the person in charge have in place?
a.Written procedures prepared in advance, maintained in the operation and available to the regulatory authority
b.A written variance issued by the FDA national office, renewed each year, before food leaves temperature control
c.Nothing written; a manager may adopt the method during service, describing it afterward to inspectors
d.A HACCP plan reviewed and approved by the CDC before the operation may hold any food without temperature control
Giải thích
The Food Code requires written procedures before time as a public health control is used. The procedures describe how food will be marked, monitored, and discarded, and they must be kept in the operation and shown to the regulatory authority on request. No FDA variance is needed for this method, the CDC does not approve HACCP plans, and an unwritten practice does not satisfy the requirement.
Trích dẫn luật: FDA Food Code §3-501.19Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- When food is placed on a service line under time as a public health control, how must it be identified?
- A pizzeria holds display slices under the 4-hour time-only option, marked from 12:00 p.m. At 4:15 p.m. three slices remain and still feel warm. What should the employee do?
- A coffee shop holds cartons of milk on the counter under the 6-hour cold option, marked from 7:00 a.m. At 10:00 a.m. a barista measures one carton at 73°F. What must happen?
- During service, a manager finds a pan of cooked sausages sitting off the grill with no time mark and no temperature control. The line cook thinks it has been there about an hour. What should the manager do?
- What is the purpose of the sneeze guard installed over a salad bar?
- At a buffet, a guest walks back to the line carrying the same plate they already ate from. What should the trained staff member do?
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