Establishing Critical Limits

Critical limits are the safety thresholds that must be met at each CCP to ensure a hazard is controlled. These limits are scientifically determined and may involve parameters such as:

• ➔ Temperature: Minimum cooking temperatures to kill pathogens.

  .

• ➔ Time: The duration for which food must be cooked or stored at a specific temperature.

  .

• ➔ pH and Water Activity Levels: To prevent microbial growth in certain foods.

  .

• ➔ Chemical Concentrations: For preservatives or additives that need to be controlled.

  .

Our team works with you to set these critical limits, ensuring that your operations remain within safe boundaries and adhere to industry regulations.