According to Hazard Analysis and Critical Control Point (HACCP), appointing someone to test the temperatures of all meats before they are served is an example of a

A) critical control point

B) monitoring procedure

C) verification procedure

D) corrective action

A) critical control point

Explanation:

Critical  Control Point (CCP) is a step at which the control can be applied and is essential to prevent or eliminate a food safety hazard to an acceptable level. It is a point in the path of food flow that if not controlled might result in the food becoming unsafe to eat.

Examples of CCP includes :

1) Cooking tempratures

2) Cooking times

3) Holding tempratures

4) Re-heating tempratures

Hence According to Hazard Analysis and Critical Control Point (HACCP), appointing someone to test the temperatures of all meats before they are served is an example of a  critical control point.

The correct answer is (B.) monitoring procedure

Explanation:

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