The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

PRINCIPLES OF FOOD PROCESSING

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Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

A	Monitoring
B	Verification
C	Hazard Analysis
D	Corrective Action

Explanation:

Detailed explanation-1: -The temp of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? Verification.

Detailed explanation-2: -Verification is defined as those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.

Detailed explanation-3: -Predetermined steps taken when a critical limit is not met? Corrective action Identify steps that must be taken when a critical limit is not met. These steps should be determined in advance.

There is 1 question to complete.