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.Vacuum sealing strips out the oxygen that spoilage organisms (aerobic bacteria) need, so the sealed soup is shelf-stable and the deli can package it with no HACCP plan and no variance
b.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
c.The Food Code bars a retail deli from cooking and vacuum-sealing its own soup, so any ROP soup it sells must be bought ready-sealed from a licensed processor
d.The HACCP plan applies just to soups that contain meat or poultry, since USDA-inspected products are typically the ones the Food Code's ROP provisions were written for
解析
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. Vacuum sealing removes oxygen but does not kill spores, and it removes the competing spoilage organisms that would otherwise warn a cook that something is wrong, so a sealed soup is not shelf-stable. The Code regulates ROP rather than prohibiting it, and its ROP provisions apply to the food's ability to support pathogen growth, not to whether the soup happens to contain meat.
法律依据: FDA Food Code §3-502.12免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
- 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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