Final answer:
In HACCP systems, assigning the cook to check the temperature of baked salmon represents the Monitoring step, where the cook ensures safe internal cooking temperatures to prevent foodborne illnesses.
Step-by-step explanation:
Identifying the cook as the person responsible for checking the temperature of baked salmon to ensure that it is cooked to the required temperature is an example of a step in the Hazard Analysis and Critical Control Point (HACCP) system. Specifically, this task pertains to the Monitoring step of HACCP. Monitoring involves the measurement or observation of a CCP to assess whether the process is under control and to produce an accurate record for future verification activities. In this example, the cook is monitoring the critical control point (CCP) of cooking temperature to assure the safety of the salmon.
Employing a thermometer to verify the food's internal temperature aligns with ensuring food safety, as recommended by established HACCP guidelines. By adhering to these guidelines, one can significantly reduce the risk of foodborne illnesses caused by bacteria and other pathogens not eliminated at improper cooking temperatures.