An operation will offer take-out meals produced using reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?

• A. Obtain variance
• B. Store at 0°F
• C. Create a HACCP plan
• D. No special plan

Answer: (C)

Reduced-oxygen packaging creates different safety risks and changes how bacteria can grow in food, so you need a structured plan to manage those hazards. A HACCP plan does exactly that: it analyzes potential hazards (including those that can thrive in low-oxygen environments), identifies the critical control points where you must prevent or reduce risk, and sets clear limits, monitoring, corrective actions, verification, and records. For take-out meals produced with ROP, this means outlining how you will cook, cool, package, store, and transport the product to keep it safe for customers, including temperature controls, packaging integrity, and proper date labeling. While some situations may require a variance from regulators, the core requirement in this context is to have a HACCP plan in place.