A catering company has identified that their cold holding unit is a Critical Control Point (CCP) for prepared salads. What should be established according to HACCP principles?

Question

Accepted Answer

C: Critical limits of 41°F or below with continuous monitoring. Per ServSafe Chapter 9, HACCP principle 3 requires establishing critical limits for each CCP, and principle 4 requires monitoring procedures. For cold holding CCPs, the critical limit is 41°F or below, and continuous temperature monitoring ensures the CCP remains under control.

A catering company has identified that their cold holding unit is a Critical Control Point (CCP) for prepared salads. What should be established according to HACCP principles?

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