In HACCP, what does establishing critical limits entail?

Establishing critical limits in a Hazard Analysis and Critical Control Points (HACCP) system is essential for ensuring food safety. This process involves setting measurable and specific criteria that must be met at each critical control point (CCP) in the food production process. Critical limits are usually defined in terms of parameters such as time, temperature, pH levels, and moisture content, among others. By establishing these limits, food safety managers can ensure that the food products are processed safely and that any hazards can be controlled effectively.

Setting these measurable limits helps delineate acceptable conditions that prevent foodborne illnesses and ensure the safety of the food being produced. If these critical limits are not met, it serves as an indicator that a potential hazard exists, prompting a need for corrective actions to protect consumer health. This systematic approach ensures consistency and accountability in food handling and processing practices.

The focus on measurable limits separates the concept of critical limits from aspects such as sales targets, staff performance monitoring, or consumer preferences, which do not directly relate to food safety management within the HACCP framework.