Question

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

Answer 1

Checking a roast's temperature to ensure it meets a critical limit is an example of the HACCP principle of monitoring, which is essential for food safety.

Step-by-step explanation:

The checking of a roast's temperature to ensure it has reached its critical limit of 145°F for 4 minutes is an example of the HACCP principle known as monitoring.

Under the Hazard Analysis Critical Control Point (HACCP) system, monitoring is a key principle that involves the regular checking and recording of temperatures, times, or other measurements to ensure a control measure at a critical control point (CCP) is under control.

By checking the roast's temperature, the cook is actively monitoring for a critical limit, which is a predefined temperature that must be reached to prevent, eliminate, or reduce a food safety hazard to an acceptable level.