Establishing Critical Limits The Criteria for Control Once a critical control point is identified, critical limits must be established for each parameter. In the event of a food safety incident, thorough records are invaluable for tracing the issue and demonstrating due diligence.
Defining Critical Limits for Each Control Point
A critical component of the HACCP plan is the definition of corrective actions. Verification activities are then conducted to ensure that the corrective actions were effective and that the system is working as intended.
The immediate action is to isolate the product that does not meet the critical limit—this is typically considered unsafe and must be held for evaluation. If a hazard can be controlled at a specific step, that step becomes a CCP.
Setting Critical Limits for Each Control Point
These limits are typically based on scientific literature, regulatory standards, or expert guidance. Records provide evidence that the process is under control and that the food produced is safe.
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