The act of cutting ham into smaller portions to help it cool quicker demonstrates which HACCP principle?

Cutting ham into smaller portions to facilitate quicker cooling is an example of a Critical Control Point in the HACCP system. This principle focuses on preventing food safety hazards by identifying steps in the food process that must be controlled to ensure food safety.

By slicing the ham, the surface area is increased, allowing heat to dissipate more rapidly, which helps to move the product through the temperature danger zone (41°F to 135°F) more quickly. This is essential to prevent the growth of pathogenic bacteria, which can thrive in that temperature range. The action taken here is proactive in managing safety by manipulating physical characteristics of the food to control a potential hazard.

In contrast, Hazard Analysis involves identifying potential hazards, while Verification refers to confirming that the HACCP plan is working effectively. Corrective Action entails steps taken to rectify deficiencies when monitoring indicates a deviation from critical limits, but in this case, cutting the ham is more about prevention rather than a reactive measure.