Which of the following is an example of a critical limit in HACCP?

The concept of a critical limit in a Hazard Analysis Critical Control Point (HACCP) system is defined as the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk of food safety hazards.

Reheating food to 165°F is an example of a critical limit because it establishes a specific measurable temperature that food must reach to ensure that harmful pathogens are effectively eliminated. This temperature is a scientifically predetermined threshold known to significantly reduce the risk of foodborne illness.

In contrast, cooking food until it looks done is too subjective, as appearance alone does not guarantee safety; using fresh ingredients only does not pertain to a specific threshold for controlling hazards; and checking food for taste lacks a measurable parameter and doesn't directly relate to safety standards. Therefore, only reheating food to 165°F provides a concrete and enforceable critical limit that aligns with HACCP principles.