Which of the following is a critical limit that must be followed?

Cooking chicken to 165°F for 15 seconds is a critical limit that must be followed to ensure food safety. This specific temperature and duration combination is established to effectively eliminate harmful bacteria, particularly Salmonella, which is commonly found in poultry. Adhering to this guideline reduces the risk of foodborne illnesses significantly, making it a fundamental aspect of food safety practices.

The importance of cooking poultry to this precise temperature is also supported by food safety regulations and guidelines issued by food safety authorities, such as the USDA. By ensuring that chicken reaches 165°F for at least 15 seconds, food handlers are taking the necessary precautions to protect consumers by making the food safe to eat.

Other options do not represent critical limits in the same way. For instance, cooking food at any safe temperature lacks specificity and does not guarantee adequate safety; chilling food at room temperature can lead to the growth of harmful bacteria, and serving food immediately after cooking might not always be feasible or safe, depending on the context.