Food Safety Manager Training
What is an example of a critical limit in a HACCP plan?
What is an example of a critical limit in a HACCP plan?
- a. Cook the pork chops for longer
- b. Take the temperature of pork chops
- c. Cook pork chops to prevent a biological hazard
- d. Cook pork chops to an internal temperature of 145°F (63°C)
Answer:
An example of a critical limit in a HACCP plan is cooking pork chops to an internal temperature of 145°F (63°C).
An example of a critical limit in a HACCP plan is to cook pork chops to an internal temperature of 145°F (63°C). Cooking the pork chops to this temperature ensures that any harmful bacteria or pathogens present in the meat are killed, reducing the risk of foodborne illness.
It is crucial to follow critical limits in a HACCP plan to ensure food safety and protect consumers from any potential hazards. By setting specific temperature requirements for cooking meat, like pork chops in this case, the risk of foodborne illnesses can be significantly reduced.
By understanding and implementing critical limits in a HACCP plan, food establishments can maintain high standards of food safety and protect the health of their customers.