What is the purpose of establishing critical limits?

Establishing critical limits is essential in a Hazard Analysis and Critical Control Points (HACCP) plan because it determines the specific maximum or minimum values that must be adhered to at critical control points (CCPs) to ensure that food safety hazards are controlled effectively. By defining these limits, you create measurable standards that indicate whether a CCP is functioning properly or if there is a deviation that could jeopardize food safety. This aspect is fundamental for monitoring processes and ensuring that preventive measures are in place to mitigate potential risks related to foodborne illnesses.

Critical limits serve as benchmarks that guide employees in their monitoring activities, helping them to promptly identify any issues that arise during food processing. They form a crucial part of the HACCP system by enabling systematic checks and making it possible to take corrective actions as needed. Hence, this focus on measurable limits is vital in maintaining food safety standards and ensuring that products are safe for consumption.