The HACCP approach to ensuring the safety of food focuses on. A food that has been cooked and then cooled may be reheated by heating it to a temperature of at least.

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Understand the Problem

The question is asking about the HACCP (Hazard Analysis Critical Control Point) approach to food safety and the specific temperature to which a cooked and cooled food must be reheated. The user is likely looking for correct answers regarding food safety protocols.

Answer

a: Identify, monitor, and control dangers; 165°F (74°C)

The HACCP approach focuses on option a: Identify, monitor, and control dangers of food contamination. Reheat food to at least 165°F (74°C).

Answer for screen readers

The HACCP approach focuses on option a: Identify, monitor, and control dangers of food contamination. Reheat food to at least 165°F (74°C).

More Information

HACCP is a preventive approach that systematically reduces hazards. Reheating food to at least 165°F helps eliminate most bacteria.

Tips

Be sure not to confuse HACCP principles with corrective actions. For reheating, always aim for safe temperature thresholds.

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