What critical limit might be set for cooking a poultry product?

Setting a critical limit for cooking a poultry product involves identifying the minimum internal temperature that must be achieved to ensure safety. Poultry is particularly susceptible to harmful bacteria like Salmonella and Campylobacter, which can cause foodborne illnesses if not properly cooked. The United States Department of Agriculture (USDA) recommends that poultry should reach an internal temperature of at least 165°F (74°C). Achieving this temperature is essential for killing pathogens and ensuring that the product is safe for consumption.

Establishing this minimum internal temperature as a critical limit plays a crucial role in the HACCP plan, as it serves as a clearly defined marker that food handlers should meet to ensure food safety. This limit helps monitor the cooking process, ensuring that the poultry is heated sufficiently to eliminate health risks associated with undercooked meats.