A restaurant manager notices that chicken breasts are consistently being cooked to only 155°F instead of the required 165°F. According to HACCP principles, what should be done?

Question

Accepted Answer

C: Implement the predetermined corrective action for this Critical Control Point. Per ServSafe Chapter 9, HACCP principle 5 requires identifying corrective actions to be taken when monitoring indicates deviation from critical limits. When chicken is undercooked below the critical limit of 165°F, the predetermined corrective action must be implemented immediately to ensure food safety.

A restaurant manager notices that chicken breasts are consistently being cooked to only 155°F instead of the required 165°F. According to HACCP principles, what should be done?

Oregon ServSafe Food Safety Management Test Info