Hazard Analysis and Critical Control Point (HACCP) Practice Exam

How should the cooling of turkey carcasses to 40°F within 4 hours be monitored?

1. Measure internal temperature as they exit the chiller

2. Monitor belt speed and cooler temperature

3. Use a stopwatch for timing

4. It's not a critical limit

The correct answer is: Monitor belt speed and cooler temperature

The best approach to monitoring the cooling of turkey carcasses to 40°F within 4 hours is by focusing on the conditions that affect their temperature. Monitoring belt speed and cooler temperature is paramount because it ensures that the carcasses are being adequately and consistently cooled throughout the process. The belt speed indicates how quickly the carcasses are moving through the cooling system, which affects their exposure time to the cold environment. If the belt speed is too fast, it may not allow enough time for the carcasses to reach the desired temperature. Similarly, cooler temperature is critical, as it needs to be maintained at a level that promotes effective cooling. Monitoring both these factors provides a comprehensive overview of the cooling process, ensuring that all carcasses meet the critical temperature limit within the specified time frame. In contrast, the other options are less effective for ensuring the turkey carcasses cool properly. Measuring internal temperatures as they exit the chiller only provides a snapshot of their temperature and does not account for prior cooling stages. Using a stopwatch solely tracks time, which does not correlate directly with achieving the necessary temperature, and stating that it's not a critical limit undermines the importance of controlling the cooling process to prevent food safety hazards. Overall, monitoring both belt speed and cooler temperature provides