A monitoring check finds that a batch of chicken reached only 150°F, below the 165°F critical limit. Which HACCP principle governs what the cook does next?

Explanation

When monitoring shows a critical limit was not met, staff follow the pre-planned corrective action, which is HACCP Principle 5. For chicken that reached only 150°F, the corrective action is typically to keep cooking until it reaches 165°F and to document the deviation. Principle 3 is what set the 165°F limit in the first place, Principle 1 identified the hazard before the plan was written, and Principle 6 verification is the later review that confirms the whole system works. The stem asks what governs the cook's next action at the moment of the deviation.