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.