Problemas
27. Which HACCP principle is in action when a cook checks the temperature of beef stem being reheated for hot holding? Taking a comective action Montoring
Roztwór
Andrés
élite · Tutor durante 8 años
4.5
(278 Votos)
Respuesta
'Monitoring'
Explicación
## Step 1The question is asking about the Hazard Analysis and Critical Control Point (HACCP) principle that is being applied when a cook checks the temperature of beef stem being reheated for hot holding. HACCP is a system that identifies, evaluates, and controls hazards that are significant for food safety.## Step 2The HACCP principles are:1. Conduct a hazard analysis.2. Determine the critical control points.3. Establish critical limits for each control point.4. Establish procedures to monitor each critical control point.5. Establish procedures to take corrective actions when a deviation occurs.6. Establish procedures to verify that the system is working properly.7. Keep records and documentation.## Step 3In this case, the cook is checking the temperature of the beef stem, which is a form of monitoring. Therefore, the HACCP principle in action here is "Monitoring".