What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

Cooking the duck breast to 165°F (74°C) relates to the critical limit principle of HACCP (Hazard Analysis Critical Control Point). A critical limit is a predetermined safety threshold that must be met to ensure that a food safety hazard is effectively controlled. In this case, cooking the duck breast to the specified temperature is essential to eliminate harmful pathogens like Salmonella and Campylobacter that could cause foodborne illness.

Establishing this critical limit is vital for the cooking process, as it directly impacts food safety. The temperature ensures that the duck breast is cooked sufficiently to reduce the risk of bacteria that thrive in undercooked poultry. If food is not cooked to the appropriate critical limit, it might pose health risks to consumers.

Knowing and applying critical limits is a cornerstone of HACCP, as they serve as measurable factors guiding food safety practices. By ensuring that cooking meets or exceeds the established critical limit, food handlers help maintain safe food production standards, thereby protecting public health.