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Based on HACCP principles, checking temperatures with a cleaned and sanitized thermometer is in tandem with the fourth HACCP principle (monitoring).

What is HACCP?

HACCP is an abbreviation for Hazard Analysis Critical Control Point and it can be defined as a management system which is used to ensure food safety, specifically through the analysis and control of the following:

  • Biological, physical, and chemical hazards during raw material production.
  • Procurement and handling of food equipment.
  • Manufacturing, distribution, and consumption of the finished food product.

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

Read more on HACCP here: https://brainly.com/question/20374166

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