How are critical limits for a Critical Control Point (CCP) determined?

Critical limits for a Critical Control Point (CCP) are primarily determined based on scientific data, regulations, and industry standards. This approach ensures that the limits set are not arbitrary but are grounded in objective evidence and established guidelines that have been validated through research.

Scientific data provides the necessary information about the impact of certain factors—such as temperature, time, and pH—on food safety. Regulations established by food safety authorities outline specific requirements that must be met to ensure product safety. Furthermore, industry standards provide benchmarks that reflect best practices within the sector.

By relying on this comprehensive foundation, the critical limits set for CCPs can effectively prevent food safety hazards, ensuring that products are safe for consumption. The use of empirical evidence leads to reliable and systematic decision-making, which is a fundamental aspect of the HACCP system.