The temperature of poultry is measured during cooking. This is an example of which HACCP principle?

• A. Corrective action
• B. Verification
• C. Monitoring to determine if a critical limit is met
• D. Record keeping

Answer: (C)

Monitoring the cooking temperature is about continuously checking that the process stays within the safe, established limit. Measuring the internal temperature of poultry while it cooks is exactly how you verify that the critical limit is being met. If the temperature reaches the safe threshold, the process is in control; if it doesn’t, you take corrective action to finish cooking properly. This activity is different from verification, which involves confirming the HACCP plan is functioning (like calibrating thermometers or reviewing monitoring records), and from record keeping, which is about documenting the results of monitoring.