A cook at a NYC deli sets the rule that chicken must reach 165°F. Which HACCP principle does setting that exact temperature represent?
a.Establishing a critical limit
b.Recordkeeping
c.Verification
d.Hazard analysis
Explanation
Setting an exact, measurable boundary such as 165°F for chicken is establishing a critical limit, the third HACCP principle. Hazard analysis identifies the risk, verification confirms the system works, and recordkeeping documents it.
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