Question

The temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes. This is an example of which HACCP principle?

a) Monitoring and Verification
b) Hazard Analysis
c) Critical Control Points
d) Corrective Actions

Answer 1

The example of checking the temperature of a roast to ensure it has met the critical limit of 145 degrees F for 4 minutes is an example of the Critical Control Points principle in the HACCP system, which involves identifying specific points in a food production process where hazards can be controlled or eliminated to ensure food safety.

Step-by-step explanation:

The example given, where the temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes, is an example of the Critical Control Points principle in the Hazard Analysis Critical Control Point (HACK) system.

This principle involves identifying specific points in a food production process where hazards can be controlled or eliminated to ensure food safety.

In this case, the critical control point is the temperature of the roast, which needs to reach at least 145 degrees F for a minimum of 4 minutes to ensure that any bacteria present in the meat are killed, making it safe to consume.

This temperature monitoring and verification step is crucial in preventing microbial growth and ensuring food safety.