The step in the HACCP plan that allows the PIC to set cooking temperatures for chicken breasts is establishing critical limits, crucial for ensuring food safety and bacterial elimination.
Establishing critical limits is the step in the HACCP plan that allows the Person in Charge (PIC) to decide that every chicken breast will be cooked to a minimum internal temperature of 170°F (77°C). Critical limits are crucial in ensuring food safety by setting the maximum or minimum values at critical control points to control food hazards.
By establishing critical limits, the PIC ensures that the cooking process effectively eliminates harmful bacteria by reaching the required temperature, as indicated by safe internal temperatures for different foods provided in figures.
Verification procedures are also essential in confirming that the HACCP plan is being followed correctly and that critical limits are being adhered to, contributing to the overall effectiveness of the food safety system.
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