What is a critical limit for cooking chicken according to HACCP guidelines?

The critical limit for cooking chicken according to HACCP (Hazard Analysis and Critical Control Points) guidelines is set at 165°F. This temperature is essential for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively destroyed during the cooking process. Cooking chicken to this critical limit not only guarantees food safety but also helps prevent foodborne illnesses. Proper cooking at this temperature ensures that the internal part of the chicken reaches a level where pathogens are eliminated, thus protecting consumers from potential health risks.

The other temperatures provided, while relevant to various food safety guidelines, do not meet the specific requirement for chicken. Poultry must reach this higher temperature to ensure it is safe to eat, making 165°F the correct critical limit for cooking chicken.