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

## Step 1<br />The 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.<br /><br />## Step 2<br />The HACCP principles are:<br />1. Conduct a hazard analysis.<br />2. Determine the critical control points.<br />3. Establish critical limits for each control point.<br />4. Establish procedures to monitor each critical control point.<br />5. Establish procedures to take corrective actions when a deviation occurs.<br />6. Establish procedures to verify that the system is working properly.<br />7. Keep records and documentation.<br /><br />## Step 3<br />In 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".