管理与 HACCP第 247 / 320 题
During a HACCP-based cooking step, the critical limit is a final internal temperature of 165°F for poultry. Which HACCP principle covers checking the temperature with a thermometer on every batch?
a.Principle 1: conduct a hazard analysis
b.Principle 2: determine critical control points
c.Principle 4: establish monitoring procedures
d.Principle 7: record-keeping and documentation
解析
Measuring the temperature of each batch to confirm the critical limit is met is monitoring, which is HACCP Principle 4. Monitoring is the planned sequence of observations or measurements used to assess whether a critical control point is under control. Writing down those readings would fall under Principle 7, record-keeping.
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