Final answer:
B. establishing critical control point. The cook taking the temperature of the chicken before removing it from the oven and establishing a critical control point to ensure its safety.
Step-by-step explanation:
The correct answer to the question is B) establishing critical control point.
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety that helps prevent hazards and reduce risks in food production and handling. It involves seven steps, and establishing critical control points is one of them.
A critical control point (CCP) is a step in the food production process at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. In the given scenario, the cook takes the temperature of the chicken before removing it from the oven and finds it to be 155°F. The target temperature for the breast is 165°F for 15 seconds, which is the critical control point to ensure that the chicken is cooked to a safe temperature, eliminating the risk of bacterial contamination.
By monitoring and verifying the temperature of the breast, the cook is establishing a critical control point to ensure the safety of the chicken.