HACCPQuestion 166 of 240
Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
a.Monitoring
b.Hazard analysis
c.Corrective action
d.Determining critical control points
Explanation
Measuring temperature and time to confirm a critical limit is being met is monitoring, the fourth HACCP principle. Corrective action is what you do when a limit is not met; hazard analysis and identifying CCPs happen earlier in the plan.
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