A quantifiable pathogen reduction level or growth limit requirement set by an establishment to produce safe products is called a:

The correct answer is a target. In the context of food safety and USDA inspection methods, a target refers to a specific goal or benchmark that an establishment aims to achieve in terms of pathogen reduction or controlling the growth of harmful microorganisms. Establishing a target allows companies to set measurable objectives that align with food safety regulations and standards.

Targets are often based on science and risk assessments, providing food processors with a defined level for pathogen control that is necessary to ensure the safety and quality of their products. By adhering to these targets, food establishments can demonstrate their commitment to producing safe food and protecting public health.

Understanding the concept of a target is crucial for developing effective food safety management systems and ensuring compliance with USDA inspection regulations. By quantifying pathogen reduction or limits on growth, establishments can monitor their processes, implement corrective actions as needed, and ultimately reduce the risk of foodborne illnesses.