HACCPQuestion 165 of 240
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.Hazard analysis
b.Establishing a critical limit
c.Verification
d.Recordkeeping
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.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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