Final answer:
The correct HACCP principle addressed by a food handler conducting a visual inspection for use-by date labels is verification. This principle ensures that food safety controls are effectively managing hazards and maintain food safety.
Step-by-step explanation:
When a food handler is conducting a visual inspection for the correct application of use-by date labels on food items at a salad bar, they are engaging in the HACCP principle known as verification. This principle ensures that all the other HACCP principles, including Hazard Analysis, Determining Critical Control Points, Establishing Critical Limits, Monitoring Procedures, and Implementing Corrective Actions, have been correctly applied and are effective in maintaining food safety.
Through verification activities such as checking use-by dates, food handlers can confirm that control measures are properly controlling identified hazards, preventing potential foodborne illnesses. It's a crucial step as it serves to uphold trust and confidence in the food safety management system implemented by an establishment.
This inspection does not directly relate to Hazard Analysis, which identifies potential hazards that could cause foodborne illness, or Critical Control Points, which are the stages where control can be applied to prevent or eliminate hazards, nor does it relate to Corrective Actions, which are steps taken when monitoring indicates a deviation from an established critical limit.