Final answer:
Checking the temperature of a roast to ensure it has met its critical limit of 145℉ for 4 minutes is an example of HACCP Principle 2: Critical Control Points. This principle focuses on preventing or reducing food safety hazards by monitoring and controlling critical stages during food preparation.
Step-by-step explanation:
Checking the temperature of a roast to ensure it has reached its critical limit of 145℉ for 4 minutes is an example of HACCP Principle 2: Critical Control Points (CCP). HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety. This principle involves identifying the stages at which control is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Monitoring the internal temperature of meats, such as cooked roasts, steaks, and chops, to meet food safety standards is crucial for preventing the growth of harmful microorganisms that can lead to foodborne illnesses.
Maintaining proper cooking temperatures is a critical factor in ensuring food safety. The safe internal temperatures guideline as indicated by the USDA and other food safety authorities is a key aspect of HACCP and must be adhered to strictly in commercial food preparation settings.