What is an example of a critical control point and critical limit?

Cooking chicken to 165°F for 15 seconds serves as a clear example of a critical control point and critical limit within food safety practices. A critical control point (CCP) is a step in the food preparation process where control can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level.

In this case, cooking chicken is vital because raw chicken can harbor pathogens like Salmonella or Campylobacter, which can lead to foodborne illnesses. The critical limit of reaching an internal temperature of 165°F for at least 15 seconds is scientifically established to ensure that any harmful bacteria present are effectively destroyed. Adhering to this specific temperature and time is crucial to maintaining food safety.

The other options, while related to food safety, do not specifically illustrate a critical control point and its corresponding limit in the same way. Coding food labels with expiration dates, for instance, is an important practice for food storage and consumer safety but does not address a specific step in food preparation where immediate hazard control is crucial. Catching spills and receiving raw ingredients are important preventive measures but do not define any specific limits that need to be adhered to during the food preparation process.