What is a critical limit?

• A. A maximum and/or minimum value to which a parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard
• B. The maximum time allowed to process a batch
• C. A recommended taste threshold
• D. A sign that product is ready

Answer: (A)

A critical limit is the measurable boundary at a critical control point that must be met to keep a food safety hazard under control. It can be a maximum or a minimum value for a parameter such as temperature, time, pH, or moisture, and it must be monitored and verified. If the limit is not met, corrective actions are taken to bring the process back into control because staying within the limit prevents, eliminates, or reduces the hazard to an acceptable level. For example, cooking meat to an internal temperature of at least 74°C (or holding a specific time/temperature combination) ensures pathogens are inactivated. The other options describe processing time, a sensory threshold, or a readiness cue, which are not the defined safety boundary at a CCP.