Provide an example of a critical limit for a cooking CCP.

• A. A temperature of 65°C held for 30 seconds
• B. A pH of 4.0
• C. A temperature of 74°C (165°F) held for at least 15 seconds
• D. A time of 10 seconds at any temperature

Answer: (C)

A critical limit for a cooking CCP is a precise, measurable condition that, when met, ensures pathogens are destroyed during cooking. Reaching an internal temperature of 74°C (165°F) and holding it for at least 15 seconds provides a clearly defined time–temperature combination that reliably reduces pathogens like Salmonella to safe levels. This makes it verifiable with a thermometer and easy to monitor during cooking. The other options don’t provide the same guaranteed lethality: 65°C for 30 seconds is not the standard lethal limit for poultry; a pH of 4.0 relates to acidity rather than cooking lethality; and a time of 10 seconds at any temperature lacks the necessary temperature link to ensure microbial destruction.