A hospital kitchen's HACCP plan shows that cooked ground beef reached only 150°F instead of the required 155°F critical limit. What is the correct corrective action sequence?

Question

Accepted Answer

A: Control the product (re-cook to 155°F or discard), identify and correct the cause, prevent recurrence, and document all actions. Per ServSafe Chapter 9, HACCP Principle 5 requires corrective actions when a critical limit is not met. The sequence is: control the affected product (re-cook to the required 155°F for 15 seconds, or discard if re-cooking is not safe or feasible), identify the root cause of the failure, take steps to prevent recurrence, and document all corrective actions taken.

A hospital kitchen's HACCP plan shows that cooked ground beef reached only 150°F instead of the required 155°F critical limit. What is the correct corrective action sequence?

Hawaii ServSafe Food Safety Management Test Info