Final answer:
The cook is practicing the HACCP principle of monitoring, which is crucial for ensuring food safety by maintaining appropriate cooking temperatures to prevent bacterial growth.
Step-by-step explanation:
The cook who checks the temperature of grilled chicken every three minutes is practicing the HACCP principle of monitoring. This involves assessing the temperatures of foods during cooking to ensure they reach the safe internal temperatures required to kill harmful bacteria, thus preventing foodborne diseases. Monitoring is a critical aspect of food safety and is essential during high-heat cooking processes like grilling to avoid the development of harmful chemicals like polycyclic aromatic hydrocarbons.
Failure to maintain appropriate cooking temperatures can lead to the multiplication of bacteria, especially in the danger zone between 4 and 60 degrees C (40 and 140 degrees F), heightening the risk of foodborne illness. The HACCP system, originally developed by the Pillsbury Company in collaboration with NASA, is essential in preventing contamination and ensuring food safety by controlling potential hazards throughout the food production process.