4. What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?
A. Use equipment that is the NSF-approved as safe for outdoor use
B. Employ a certified master chef level by the American Culinary Federation (ACF)
C. Provide calibrated thermometers, clean aprons, closed toes shoes, and hairnets
D. Provide written procedures, prepared in advance, made available upon request to
authorities

The FDA requirement for food control is to provide written procedures, prepared in advance, made available upon request to authorities (Option D).

In conclusion, the FDA requirement for food control is to provide written procedures, prepared in advance, made available upon request to authorities (Option D).

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D. Provide written procedures, prepared in advance, made available upon request to authorities

Explanation:

When we wish to provide offsite catering without temperature controls we need to provide all the procedures that go into the making of the food that we make. This is in case the authorities ever need to check the food quality they know exactly what we are doing and how we are doing the food preparation.

nope, but i have cleaned my brush in my cup of not as potentially harmful but nevertheless, very upsetting for scottish/british folks. especially if you've used the last teabag for it

explanation:

there could be something in that . . i am indeed an old scottish man!

there's a bit of bolshie-ness with it too though. i won't let go of the old ways . . tea and whisky . . whether the young whippersnappers like it or not!