In a Hazard Analysis Critical Control Points system, what is monitored during batch cooking?

In a Hazard Analysis Critical Control Points (HACCP) system, monitoring heating and cooling temperatures during batch cooking is crucial for ensuring food safety. This practice is important because proper temperature control helps to eliminate or reduce foodborne pathogens that can cause illness.

When food is heated, it should reach a minimum internal temperature that is safe to destroy harmful microbes. Conversely, once food is cooked, it must be cooled down quickly and held at safe temperatures to prevent the growth of bacteria. Monitoring these temperatures ensures that food is not only cooked safely but also handled properly during cooling to maintain its safety and quality.

In the context of HACCP, focusing on heating and cooling temperatures is a key critical control point because it directly relates to preventing contamination and ensuring the food served is safe for consumption.