Pari operates a family restaurant. She and her team are developing a HACCP plan. As part of the plan, Pari's team decides to check temperature logs regularly and review corrective actions taken to evaluate whether they work. Which HACCP principle would this step fall under?
A. Maintain documentation procedures.
B. Establish verification procedures.
C. Determine the critical control points.
D. Establish monitoring procedures.
E. Conduct a hazard analysis.
