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

The correct answer focuses on the concept of a critical limit, which is a key component of the Hazard Analysis Critical Control Points (HACCP) system. In this context, the critical limit is the specific temperature that must be achieved during cooking to ensure the safety of the food, in this case, duck breast. Reaching an internal temperature of 165°F (74°C) is essential to effectively kill harmful pathogens that can cause foodborne illnesses.

The establishment of critical limits is vital for food safety protocols, as they provide measurable standards to which food processing operations must adhere. By cooking duck breast to this specific temperature, the risk of bacterial contamination is significantly reduced, thereby protecting consumers' health. The effective monitoring of this critical limit during the cooking process also helps ensure that food safety standards are consistently met.