Management & HACCPQuestion 248 of 320
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?
a.Principle 3: establish critical limits
b.Principle 5: identify corrective actions
c.Principle 6: verification
d.Principle 1: conduct a hazard analysis
Explanation
When monitoring shows a critical limit was not met, the operation follows its pre-planned corrective action, which is HACCP Principle 5. For undercooked chicken, the corrective action is typically to continue cooking until 165°F is reached and to document the deviation. Corrective actions are decided in advance so staff know exactly what to do.
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