Quản lý & HACCPCâu 261 / 320
A deli plans to cook, vacuum-seal, and refrigerate soups using reduced-oxygen packaging without a HACCP plan, relying only on refrigeration to control Clostridium botulinum. Why is this a problem?
a.ROP requires the operation to have an approved HACCP plan (or meet strict Food Code criteria) because refrigeration alone may not reliably control C. botulinum
b.Vacuum sealing kills all bacteria, so no plan is ever needed
c.Soup can never be safely packaged
d.The plan is only needed if the soup contains meat
Giải thích
Reduced-oxygen packaging of food that supports pathogen growth requires an approved HACCP plan or must meet specific Food Code control criteria, because the anaerobic environment can allow C. botulinum to produce toxin if temperature control fails. Relying on refrigeration alone, without the additional barriers and controls the plan specifies, is unsafe. This is exactly why ROP is a variance-triggering process.
Trích dẫn luật: FDA Food Code §3-502.12Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- After an imminent health hazard has been corrected and the operation wants to reopen, what is generally required?
- An inspector documents that hot-held gravy is sitting at 118°F, a critical violation. What is the manager's best immediate response?
- Which finding would most justify a regulatory authority immediately suspending an establishment's permit and closing it?
- Which document set best supports active managerial control across all shifts?
- At the end of an inspection, the inspector hands the manager a written report listing violations. What should the manager do with it?
- Which of these in-house activities would NOT by itself trigger a variance or HACCP-plan requirement?
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