Before an operation may hold food on time alone instead of temperature, what must the person in charge have ready?
a.A signed variance issued by the local regulatory authority
b.Written procedures prepared in advance and kept on site
c.A HACCP plan approved by the state health department
d.A log of the last thirty days of holding temperatures
Giải thích
Written procedures must be prepared in advance, maintained in the food establishment, and made available to the regulatory authority on request, spelling out how the operation will meet the four-hour or six-hour requirements. Time as a public health control needs no variance and no HACCP plan, but it is not legal without those written procedures.
Trích dẫn luật: FDA Food Code §3-501.19Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- A carvery cooks a whole beef roast to 145°F held for 4 minutes and moves it to the carving station. The station thermometer shows the roast holding at 132°F, and a new cook says it must be discarded for being below 135°F. What should the manager clarify?
- A carvery cooks whole beef roasts using the roast time and temperature chart. What is the lowest temperature at which those roasts may be hot held?
- Untreated shell eggs are stored in a reach-in behind the brunch line. What does the Food Code require of that unit?
- A market cuts watermelon at 10:00 a.m. and holds it on the counter under the four-hour time option. What must the label on the pan show?
- A deli uses the six-hour cold option for a sandwich display. What must staff monitor during those six hours?
- Under the six-hour cold option, what two times must appear on the food's marking?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra