HACCPQuestion 168 of 240
Which HACCP principle involves keeping temperature logs and cooking charts to prove the plan is being followed?
a.Establishing critical limits
b.Recordkeeping and documentation
c.Hazard analysis
d.Corrective action
Explanation
Recordkeeping and documentation, the seventh HACCP principle, means keeping logs and charts that prove the plan is being followed. These records also help during an inspection and support verification.
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 →
Practice all 240 questions free — no signup required.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Related questions on this topic
- A cook at a NYC deli sets the rule that chicken must reach 165°F. Which HACCP principle does setting that exact temperature represent?
- Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
- A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
- 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?
- What is the critical limit for cooking poultry and stuffed foods in a NYC kitchen?
Last reviewed: · editorial process
PrepPass team · Verified against NYC Food Protection Certificate Exam · How we review