A manager reviews the temperature logs each week, calibrates thermometers, and confirms the HACCP plan is working as intended. Which HACCP principle is this?
a.Principle 6: verification
b.Principle 5: corrective action
c.Principle 4: ongoing monitoring
d.Principle 2: critical points
Explanation
Verification is HACCP Principle 6: activities, other than monitoring, that confirm the plan is valid and operating effectively. Weekly log review, thermometer calibration, and confirming the plan works as intended are classic verification tasks. Principle 4 monitoring is the real-time check on each batch as it is cooked, Principle 5 corrective action is what staff do when a batch misses its limit, and Principle 2 is identifying which steps are critical control points while the plan is being written.
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