The temperature of a roast is checked to see if it has met its critical limit of 145$^circ$F for 4 minutes. This 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]

The temperature of a roast is checked to see if it has met its critical limit of 145

A	Verification
B	Monitoring
C	Record keeping
D	Hazard analysis

Explanation:

Detailed explanation-1: -The temperature of a roast is checked to see if it has met its critical limit of 145 for 4 mins. This is an example of which HACCP principle? Monitoring.

Detailed explanation-2: -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-3: -Monitoring involves making measurements and observations that will help determine whether the critical limits are being met. Monitoring also provides a record of the safety of foods as they flow through your establishment and the preventive controls you have in place.

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