FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Verification
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Monitoring
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Record Keeping
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Hazard Analysis
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Detailed explanation-1: -In the parlance of HACCP, temperature is considered a “critical control limit, ‘’ or CCL, which is used to measure food at certain “critical control points” or CCPs. Cooking, for example, can be considered a critical control point, and the internal temperature to which food must be cooked is a critical control limit.
Detailed explanation-2: -3. Establish Critical Limits. Monitoring procedures should be set in place to verify the critical limits at the control points are being followed. Examples of monitoring are temperature checks of cold-holding units, using sanitizer test strips and checking cooking temperatures of raw meats.
Detailed explanation-3: -For example, processors that prepare cooked roast beef will be able to refer to the stabilization guidelines by USDA for control of Salmonella as verification of their cooking process. In addition to initial validation, the HACCP team will need to conduct periodic validations of the HACCP plan as needed.