ALTA National Registration Practice Exam

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A cook checks a hamburger and finds it below the HACCP critical limit. The plan requires the burger to be cooked longer and rechecked. This is an example of which HACCP principle?

Conduct a hazard analysis Establish monitoring procedures Take corrective action Establish verification procedures

Correct Answer:

Take corrective action

Explanation:

Corrective action specifies what must happen when monitoring shows that a critical limit has not been met.

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