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.Determining critical control points
b.Hazard analysis
c.Monitoring
d.Corrective action
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.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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Related questions on this topic
- A critical control point (CCP) is best described as a step where:
- In the flow of food, which sequence is correct?
- 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 cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
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- Reviewing your HACCP records weekly and testing thermometers to confirm the whole system is working is called:
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