A sushi bar holds acidified sushi rice at room temperature but has no written procedures and no time marks on the rice containers. An inspector asks how the rice is controlled. What is the operation's compliance status?
a.Compliant, because rice sold within a single service period is exempt from time control, and the sushi chef can vouch for how long each container has been sitting on the line
b.Non-compliant; holding TCS food without temperature control requires written time-control procedures and time marking, unless the rice is controlled by an approved method such as acidification with a variance
c.Non-compliant only if a probe shows the rice above 70°F during the inspection, because acidified rice that stays below 70°F needs no written procedures and no time marking at all
d.Compliant, because acidified sushi rice is a traditional preparation, and traditional recipes are exempt from the Food Code's temperature-control and documentation requirements for TCS food
解析
Rice held out of temperature control must either be managed under documented time as a public health control with markings, or be rendered non-TCS through an approved acidification process, which typically requires a variance and monitoring records. Holding it with no documentation fails both paths. There is no service-period exemption, no temperature reading removes the paperwork requirement, and tradition is not a Food Code exemption.
法律依据: FDA Food Code §3-501.19免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- Which returned item may safely be re-served to another guest?
- A seafood display holds raw oysters on a bed of ice. Which detail shows the display is set up correctly?
- A manager plans a weekend omelet station where a cook prepares eggs in front of guests, next to an open tray of diced toppings guests scoop themselves. What protection does the topping tray need?
- A salad bar pan of cut melon reads 45°F. The manager sees the pan is stacked well above the fill line of the cold well. What is the most likely cause and fix?
- How should an employee verify that the beef barbacoa in the steam table is being held at a safe temperature?
- After a table leaves, a server finds an opened squeeze bottle of ketchup, a sealed jam packet, and an uncovered dish of butter pats. Which items must be discarded rather than re-served?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对