Which of the following is an example of a critical limit?

A critical limit is a specific, measurable threshold that must be met to ensure food safety at critical control points throughout food handling and processing. Each of the provided options represents a critical limit necessary for controlling potential hazards in food preparation and ensuring safety.

The minimum internal cooking temperature of 155°F for 15 seconds is necessary to effectively kill harmful pathogens in foods such as poultry and certain meats. Achieving this temperature for the specified amount of time helps ensure that the food is cooked thoroughly and is safe for consumption.

The pH level of sushi rice below 4.6 is critical to preventing the growth of harmful bacteria, including those that can thrive in sushi rice. Maintaining this acidic level is crucial in reducing the risk of foodborne illnesses associated with improperly handled sushi.

Reheating food to 165°F for 15 seconds within 2 hours is also a critical limit as it ensures that leftovers are heated sufficiently to eliminate pathogens that may have developed during storage. This temperature within the designated time frame ensures food safety when serving previously cooked and stored items.

Since all options present specific, measurable limits that relate directly to food safety practices, the correct answer encompasses all these critical limits.