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Answer :
Final answer:
Cooking chicken to a minimum internal temperature of 170 degrees F for 15 seconds is a critical control point in the HACCP plan to ensure food safety by killing bacteria. Using a thermometer verifies the effectiveness of this control measure. Safe internal temperatures are crucial for preventing foodborne illnesses by controlling microbial growth.
Explanation:
The practice of cooking every chicken breast to a minimum internal temperature of 170 degrees F (77 degrees C) for 15 seconds is a measure to ensure food safety and is part of the establishment's Hazard Analysis Critical Control Point (HACCP) plan. This specific practice can be classified as a critical control point (CCP), which is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Using a thermometer to confirm the internal temperature of chicken is a method to ensure effectiveness of the HACCP plan and to prevent foodborne illness by killing potential bacteria present in the meat.
Regarding safe cooking practices, the United States Department of Agriculture (USDA) emphasizes the importance of reaching safe internal temperatures to avoid the failure of temperature control, which can lead to rapid microbial growth and increase the likelihood of foodborne diseases if perishable foods are kept between 4 and 60 degrees C (40 and 140 degrees F) for over two hours. The standard of cooking chicken to a safe minimum temperature is based on reducing the risk of microbial infection, including pathogens like Salmonella.
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