When the Food Manager checks the temperature of fish when it is finished cooking, this exemplifies which HACCP principle?

The correct answer is that checking the temperature of fish when it is finished cooking exemplifies monitoring the Critical Control Point (CCP). This step is essential in the HACCP system because it involves tracking critical factors that ensure food safety. By measuring the temperature, the food manager is confirming that the fish has reached a safe internal cooking temperature, which helps eliminate harmful pathogens that could lead to foodborne illness.

Monitoring CCPs is a critical process within HACCP. It ensures that each critical limit set for safety is being met consistently during food preparation. In the case of fish, cooking it to the appropriate temperature is a crucial limit that must be adhered to in order to provide safe food to consumers. Regular monitoring allows for immediate identification of any deviations from established safety protocols, ensuring that corrective actions can be taken promptly.

Understanding this principle is vital as it encompasses not just temperature checks, but also other monitoring activities at various stages in food handling that enforce food safety through proactive measures.