Quản lý & HACCPCâu 241 / 320
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?
a.Nothing extra, because smoking is a normal cooking method
b.Only a certified food protection manager on site
c.A written waiver of the labeling rules
d.A variance and a HACCP plan that addresses the smoking-and-curing process
Giải thích
Under the Food Code, smoking or curing food as a method of preservation (rather than just for flavor) requires the operator to obtain a variance from the regulatory authority and to keep an approved HACCP plan. The plan must identify the hazards and controls specific to that process because it deviates from standard practice.
Trích dẫn luật: FDA Food Code §8-201.13Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- What is the correct order of the first three HACCP principles?
- A sewage line backs up onto the kitchen floor during a busy dinner service. What is the manager's correct action?
- In an active managerial control approach, what is the manager primarily trying to do?
- Which of these operations most clearly requires a variance before it may legally begin?
- A health inspector arrives unannounced during lunch and asks to enter the kitchen and review records. What should the manager do?
- During a HACCP-based cooking step, the critical limit is a final internal temperature of 165°F for poultry. Which HACCP principle covers checking the temperature with a thermometer on every batch?
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