Checking temperatures with a cleaned and sanitized thermometer complies with which HACCP principal?

According to HACCP principles, checking temperatures with a cleaned and sanitized thermometer complies with: The fourth HACCP principle (monitoring).

HACCP is an acronym for Hazard Analysis Critical Control Point.

HACCP can be defined as a management system that is typically used to address food safety, especially through the analysis and control of the following:

The seven HACCP principles are listed as:

1. Conducting a hazard analysis.

2. Identifying the critical control points.

3. Establishing critical limits.

4. Monitoring critical control points.

5. Establishing corrective actions.

6. Verification.

7. Recordkeeping.

The fourth HACCP principle (monitoring) involves checking the temperature of food products by using a cleaned and sanitized thermometer.

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Verification (6th Principle of HACCP)

Explanation:

HACCP stands for "Hazard Analysis Critical Control Point." It is a system that  is being used in order to ensure that the plan for producing a particular food is "safe."

There are 7 Principles of HACCP and these are: Conduct a Hazard Analysis, Identify the Critical Control Points, Establish Critical Limits, Monitor Critical Control Point, Establish Corrective Action, Verification and Recordkeeping.

Checking temperatures with a clean and sanitized thermometer falls under the 6th Principle, "Verification." Under this principle, temperatures are taken in order to ensure that it falls under the expected standard. It also makes sure the cooking unit works properly. A clean and sanitized thermometer is important especially when taking the food's internal temperature.

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