Final answer:
Cooking poultry to a minimum internal temperature of 165F (74C) exemplifies the HACCP principle of critical control points, ensuring harmful bacteria are killed to prevent foodborne diseases.
Step-by-step explanation:
Cooking poultry to a minimum internal temperature of 165F (74C) for 15 seconds is an example of the HACCP principle of critical control points (CCPs). These points in the food production process are identified as the stages where control is essential to prevent, eliminate, or reduce food safety hazards to acceptable levels. By cooking poultry to the recommended temperature, one ensures that any harmful bacteria such as Salmonella and Campylobacter, which are common in poultry, are killed, thereby preventing foodborne illnesses.
Cooking poultry to a minimum internal temperature of 165F (74C) for 15 seconds is an example of the HACCP principle known as Critical Temperature Control. This principle focuses on ensuring that the proper temperatures are reached and maintained during cooking to kill any harmful bacteria or pathogens present in the food.