Illinois Food Service License Practice Test

Your answer is correct. Monitoring is indeed the principle reflected in the scenario where the temperature of a roast is checked to ensure it has reached the critical limit of 145 degrees for 4 minutes. Monitoring is a crucial aspect of the Hazard Analysis Critical Control Point (HACCP) system, as it involves the regular observation and measurement of procedures and processes to ensure they are operating within acceptable parameters. In this case, checking the temperature of the roast allows food handlers to verify that cooking processes are effective in controlling food safety hazards. Conducting this monitoring at the specified time and temperature not only provides assurance of food safety but also confirms that the critical control point is being implemented properly. This ongoing assessment helps maintain the integrity of food safety practices within a food service operation.