The practice of checking the temperature of a roast to ensure it met the critical limit of 145°F for 4 minutes is an example of which HACCP principle?

The practice of checking the temperature of a roast to ensure it met the critical limit of 145°F for 4 minutes is an example of the verification principle in HACCP (Hazard Analysis Critical Control Point) systems. Verification involves confirming that the methods and practices put in place to ensure food safety are effective and operating correctly. This includes checking if the food products are maintained at safe temperatures to prevent harmful bacteria growth.

By measuring the temperature of the roast, you are gathering evidence to confirm that it has been cooked adequately to eliminate foodborne pathogens, adhering to established safety standards. This step is crucial for validating that the cooking process is being performed safely and that the critical control point (the cooking temperature) is consistently met, which is vital for food safety.

Other concepts like monitoring involve the ongoing observation of processes to ensure they remain within established limits, while record keeping pertains to documentation of these actions. Analysis generally refers to assessing data to identify trends or potential issues, but in this context, the direct checking of the roast temperature puts it squarely in the verification category.