NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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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?
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Monitoring
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Verification
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Hazard Analysis
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Corrective Action
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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: -REHEATING (critical control point) Reheat beef stew to an internal temperature of 74°C (160°F) or hotter for at least 15 seconds within 2 hours – one time only (critical limit).
Detailed explanation-3: -The temp of a roast is checked to see if it has met its critical limit of 145 degrees F (63 degrees C) for 4 minutes.
There is 1 question to complete.