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Chapter 7

Chapter 7. Principle 3: Establish Critical Limits. In this chapter, you will learn: • Definition of critical limit. • How to determine critical limits for a CCP . • The relationship between critical limits and operating limits . • Use of the HACCP plan form. Definition:

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Chapter 7

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  1. Chapter 7 Principle 3: Establish Critical Limits

  2. In this chapter, you will learn: • Definition of critical limit. • How to determine critical limits for a CCP. • The relationship between critical limits and operating limits. • Use of the HACCP plan form.

  3. Definition: Critical Limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable level.

  4. Sources of Information on Critical Limits • Go to page 96.

  5. Example of Critical Limits for species-related hazards • Go to page 97.

  6. Examples of Critical Limits for process-related hazards • Go to page 97.

  7. Examples of Critical Limits • Go to page 98.

  8. Option No. 1 Product: Fish cakes Hazard — pathogen survival through cooking CCP— fryer Criticallimit — no pathogens detected

  9. Option No. 2 Product: Fish cakes Hazard — pathogen survival through cooking CCP — fryer Critical limit — minimum internal temperature of 165°F for 36 seconds

  10. Option No. 3 Product: Fish cakes Hazard— pathogen survival through cooking CCP — fryer Critical limit — minimum fryer oil temperature of 350oF — maximum fish cake thickness of ¾ inch — minimum cook time in the oil of two minutes

  11. Definition: Operating Limits: Criteria that are more stringent than critical limits and that are used by an operator to reduce the risk of a deviation.

  12. Blank HACCP Form • Go to page 101.

  13. HACCP Plan Form • Go to page 104.

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