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.
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.
Sources
- HACCP Principles & Application Guidelines - FDA - fda.gov
- Reheating Food Temperatures- Tips to Maintain Food Safety - hubworks.com
