ALTA National Registration Practice Exam

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In a HACCP plan for grilled chicken, cooking is identified as a critical control point. Which statement is a critical limit?

Chicken must be purchased from an approved supplier Chicken must reach at least 165°F (74°C) for less than 1 second The grill must be cleaned at the end of the shift Employees must wear clean uniforms

Correct Answer:

Chicken must reach at least 165°F (74°C) for less than 1 second

Explanation:

A critical limit is a measurable boundary at a critical control point. The required minimum cooking temperature and time for poultry provides that measurable limit.

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