NUTRITION
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: -The temperature of a roast is checked to see if it has met its critical limit of 145 F (63 C) for 4 minutes. This is a example of which HACCP principle? 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.
Detailed explanation-2: -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.
Detailed explanation-3: -Your body’s Critical Limit though is an internal temperature of 37 Celsius (98 Fahrenheit)-if it gets any hotter you are in danger. The procedure to ensure you stay below this Critical Limit is to enjoy long, cool drinks on a shady patio.