Wendys Training Practice Test 2025 - Free Wendy's Training Practice Questions and Study Guide

The correct answer highlights the practice of ensuring that the food is reheated to an appropriate temperature, which is critical for reducing the risk of foodborne illness. This specific action aligns with the HACCP principle focused on critical limits. In this context, the critical limit is the minimum safe temperature that must be reached during reheating to ensure that harmful pathogens are effectively destroyed.

Reheating the beef stew to 165°F for at least 15 seconds is a clear measure to verify that the food is safely prepared and poses no health risk. This principle is essential in a HACCP system, as it establishes a measurable standard for food safety.

While the other choices represent important components of HACCP, they do not directly relate to the specific action taken during the reheating process. Conducting hazard analysis involves identifying potential hazards, while verifying that the system works pertains to ongoing checks after the established process is in place. Taking corrective action refers to responses taken when a critical limit is not met, which is not the focus in the scenario presented.