In a HACCP plan, if a critical limit is not being achieved, such as a hot dog only reaching 155°F when cooked, the correct course of action would typically be to ensure food safety. Here are some possible steps that could be taken:
1. **Carry on cooking until the critical limit is achieved**: One option could be to continue cooking the hot dog until it reaches the required temperature of at least 165°F, which is the safe internal temperature for hot dogs according to food safety guidelines.
2. **Destroy the food**: If the critical limit cannot be achieved through further cooking or if the food safety has been compromised, it may be necessary to discard the food to prevent any potential risks to consumers.
3. **Put the food back into chilled storage**: This option may not be recommended in this scenario, as simply chilling the undercooked hot dog would not eliminate any harmful bacteria that may have developed due to inadequate cooking temperatures.
It's crucial to prioritize food safety in such situations to prevent foodborne illnesses. Following the appropriate steps outlined in the HACCP plan helps ensure that food is handled, prepared, and served safely.
