During a HACCP-based cooking step, the critical limit is a final internal temperature of 165°F for poultry. Which HACCP principle covers checking the temperature with a thermometer on every batch?
a.Principle 1: analyze potential hazards
b.Principle 4: establish monitoring procedures
c.Principle 7: establish record-keeping
d.Principle 2: determine critical control points
Explanation
Measuring the temperature of each batch to confirm the 165°F critical limit is met is monitoring, which is HACCP Principle 4, the planned sequence of observations or measurements used to assess whether a critical control point is under control. Principle 1 is finding where hazards can enter the process, Principle 2 is deciding that cooking is the critical control point, and Principle 7 is writing those readings down and keeping the log. The stem asks about the act of checking the temperature, not about recording it afterward.
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