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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?
A) Monitoring
B) Verification
C) Hazard analysis
D) Corrective action

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Numenius

Answer: (B) Verification

Explanation:

HACCP is stand for the hazard analysis and critical control point and it is known as the systematic approach for evaluating, identification and controlling the various types of food hazard.

  • The verification is one of the example of the HACCP principle as it helps in determining the validity of the HACCP plans and also operating the system accordingly top the specific plan.
  • The main principle of the HACCP is that it basically establish the critical limits and also determining the CCP (Critical control points).

Therefore, Option (B) is correct.

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