A cook at a NYC deli sets the rule that chicken must reach 165°F. Which HACCP principle does setting that exact temperature represent?
a.Establishing a critical limit
b.Recordkeeping
c.Verification
d.Hazard analysis
Giải thích
Setting an exact, measurable boundary such as 165°F for chicken is establishing a critical limit, the third HACCP principle. Hazard analysis identifies the risk, verification confirms the system works, and recordkeeping documents it.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- Which is the FIRST of the seven HACCP principles?
- A critical control point (CCP) is best described as a step where:
- In the flow of food, which sequence is correct?
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- A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
- Which HACCP principle involves keeping temperature logs and cooking charts to prove the plan is being followed?
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