In a HACCP plan for chicken salad, the team writes: cool from 135°F to 70°F within 2 hours. Which principle does that statement represent?
a.Conducting the hazard analysis for the recipe
b.Identifying the corrective action for a failure
c.Verifying that the whole system is working
d.Establishing a measurable critical limit
Explanation
A critical limit is the measurable boundary that separates safe from unsafe at a critical control point, stated as a number a cook can check with a thermometer and a clock. Corrective action is what happens when the limit is missed, and verification is the periodic review that confirms the whole plan works.
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