Wendys Training Practice Test

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Prepare for the Wendy's Training Test! Review essential materials and get ready with multiple-choice questions and explanations that help you understand key concepts. Excel in your assessment with ease!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 15 mins to allow the internal temperature to reach 165 F. What HACCP principle is addressed by cooking the duck breast to 165 F?

Action Plan
Critical Limit
Hazard Analysis
Verification

The correct answer is: Critical Limit

Cooking the duck breast to an internal temperature of 165°F addresses the critical limit within the HACCP framework. A critical limit is a temperature or time threshold that must be achieved to minimize biological hazards, such as harmful bacteria that could pose food safety risks. By ensuring that the duck reaches this specified temperature, the operation effectively minimizes the risk of foodborne illness, which is a primary goal of HACCP principles. The focus on cooking to this temperature is crucial as it guarantees that any potential pathogens are destroyed, thereby ensuring the safety of the food served. Adhering to this critical limit helps maintain food safety standards and compliance with health regulations, highlighting the importance of temperature control in the cooking process.