A manager reviews last month's cooling logs, watches two cooks work, and rechecks thermometer calibration. Which HACCP principle is this?
a.Establishing critical limits for the process
b.Determining the critical control points
c.Identifying corrective actions for failures
d.Verifying that the system is working
解析
Verification is the periodic review that confirms the plan is being followed and is actually controlling the hazard, and it draws on records, observation, and equipment checks. It is separate from monitoring, which happens continuously during production, and from record-keeping, which supplies the evidence.
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