State Food Safety Practice Exam

Which of the following is considered a critical limit in a HACCP plan?

1. Cook the pork chops for longer

2. Take the temperature of pork chops

3. Cook pork chops to prevent a biological hazard

4. Cook pork chops to an internal temperature of 145°F (63°C)

The correct answer is: Cook pork chops to an internal temperature of 145°F (63°C)

In a HACCP plan, a critical limit refers to a specific measurable value that must be met to ensure food safety and reduce the risk of biological hazards. The choice that indicates a precise temperature is essential because it provides a clear target that must be reached during cooking to eliminate pathogens that could cause foodborne illness. Cooking pork chops to an internal temperature of 145°F (63°C) is a defined critical limit set by food safety guidelines. This temperature is scientifically established to effectively kill harmful bacteria like Salmonella and E. coli, which may be present in pork. Adhering to this critical limit ensures that the pork is cooked safely, reducing the potential for foodborne illnesses. Other options, while relating to the cooking process, do not specify an exact critical limit that can be measured. Taking the temperature of pork chops could help ensure they are cooked appropriately, but it doesn't define the necessary standard for safe consumption. Similarly, cooking for longer or merely stating the goal to cook to prevent a biological hazard lacks the precision needed in a HACCP framework. Critical limits must always be quantifiable to effectively monitor compliance and ensure food safety.