Final answer:
The purpose of setting a critical limit in the cooking process of TCS food is to ensure that the food is cooked to a temperature that kills any harmful bacteria or microorganisms present. By setting a critical limit, chefs and food handlers can ensure that the food reaches a temperature that is high enough to destroy any bacteria and reduce the risk of foodborne illnesses.
Step-by-step explanation:
The purpose of setting a critical limit in the cooking process of TCS food is to ensure that the food is cooked to a temperature that kills any harmful bacteria or microorganisms present. This is important because TCS food, which stands for Time/Temperature Control for Safety, includes foods that are more prone to bacterial growth and can pose a risk if not cooked properly.
By setting a critical limit, such as a minimum cooking temperature, chefs and food handlers can ensure that the food reaches a temperature that is high enough to destroy any bacteria, thus reducing the risk of foodborne illnesses.
For example, in the case of TCS meat, the critical limit is often set at 165°F (74°C) to ensure that any harmful bacteria, like Salmonella or E. coli, are killed and the meat is safe to consume.