The storage refrigerator in the school cafeteria has not been holding a consistent temperature but the repair person can't come for two more days. The cafeteria manager has identified the hazard, moved the TCS foods to a better location, and established monitoring procedures. What HACCP principle would be MOST helpful to follow to make sure those procedures are being followed and that the refrigerator is maintaining a safe temperature? Question 5 options: Principle 3: Establish Critical Limits Principle 5: Identify Corrective Actions Principle 6: Verify the System Is Working Principle 2: Determine the Critical Control Points