HACCPQuestion 167 of 240
A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
a.Hazard analysis
b.Verification
c.A corrective action
d.Monitoring
Explanation
Taking action when a critical limit is not met, such as continuing to heat undercooked rice to 165°F, is a corrective action, the fifth HACCP principle. Monitoring only checks the limit; a corrective action fixes the failure.
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
- 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?
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- Which HACCP principle involves keeping temperature logs and cooking charts to prove the plan is being followed?
- Reviewing your HACCP records weekly and testing thermometers to confirm the whole system is working is called:
- In most restaurant kitchens, which step is a critical control point because bacteria can be destroyed there?
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