Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

Performing regular checks of procedure can help determine if all critical limits were met, and what, if any, corrective action needed to be taken. Analyzing and comparing records like hot or cold food temperatures, food storage times, and equipment performance can help identify any issues that need to be addressed, or verify that the systems in place are working properly.