Checking if a hamburger reaches 158°F using a thermometer is an example of what?

Checking if a hamburger reaches 158°F using a thermometer is an example of a Critical Limit. Critical Limits are specific temperature, time, or other measurements that must be met to ensure that food is safely prepared and served. In this context, the temperature of 158°F is the minimum required internal temperature for ground beef to kill harmful pathogens, ensuring food safety.

By verifying that the hamburger has reached this critical limit, the food manager is ensuring that the food meets safety standards according to health regulations and food safety protocols. If the temperature is below this limit, it indicates a potential food safety hazard that needs to be addressed to prevent foodborne illnesses. This emphasizes the importance of monitoring and establishing specific targets to ensure food is cooked adequately.