A line cook offers to bring in jars of vegetables she pickles and cans at her own home so the kitchen can sell them as a side dish. What must the person in charge do? A Allow it once the health inspector approves the recipe used. B Refuse the product and buy only from an approved supplier. C Allow it if the jars are heated thoroughly before service. D Allow it if she labels each jar with the ingredients used.
Practice questions based on the FDA Food Code and the published content areas used by ANSI/ANAB-CFP accredited food protection manager exams. Not affiliated with ServSafe® or the National Restaurant Association. Requirements are set by your regulatory authority, and jurisdictions adopt different editions of the model code — confirm the rules and thresholds that apply to your operation with your local health department before your exam.
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