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Intermediate
A chef is designing a charcuterie plate with house-cured salmon, duck rillettes, pickled mustard seed, and grilled sourdough. During menu review, the food-safety manager asks which item needs the tightest process documentation. Which answer is best?
Grilled sourdough, because bread is always the highest-risk ready-to-eat item.
Pickled mustard seed, because vinegar eliminates the need for any recipe control.
House-cured salmon, because cured ready-to-eat fish requires validated salt, time, temperature, storage, and parasite controls.
Duck rillettes, because cooked meat can be held at room temperature if covered in fat.
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