What are the critical control points in HACCP for cooking proteins, and how would you verify they are met during service?

What are the critical control points in HACCP for cooking proteins, and how would you verify they are met during service?

• A. Receiving temperature checks, cooking to safe internal temperature, hot holding above 135F/57C, and cooling within 6 hours; verify with monitoring logs, calibrated thermometers, corrective actions, and audits.
• B. Only final plating temperature matters.
• C. Cooling is optional.
• D. Calibration of thermometers is not needed.

Answer: (A)