Which is an example of a critical limit in a hamburger patty HACCP plan?

In the context of a HACCP (Hazard Analysis Critical Control Point) plan for hamburger patties, establishing a critical limit is essential for ensuring food safety. Cooking hamburgers to a minimum internal temperature of 155°F for at least 15 seconds is a specific threshold that must be met to effectively eliminate harmful pathogens such as E. coli and Salmonella. This temperature and time combination has been scientifically established as necessary for achieving a safe product that reduces the risk of foodborne illness.

This critical limit is vital because it directly pertains to a point in the cooking process where a significant food safety hazard is controlled. By monitoring this step, food handlers can ensure that the hamburger patties are not only safe to consume but also cooked to the appropriate doneness expected by customers.

In contrast, the other options presented, such as storing hamburger buns or measuring spices, do not address critical limits that directly relate to the cooking and safety of the hamburger patties themselves. They represent operational practices but do not fall within critical control points where the prevention of foodborne illness is primarily targeted.