What distinguishes critical limits from corrective actions in HACCP?

Critical limits are defined as the maximum or minimum values that must be maintained to ensure food safety throughout a process. These limits are essential for determining whether a particular process is under control and whether food can be safely consumed. By establishing these thresholds, HACCP helps prevent foodborne illnesses and ensures that the food produced meets safety standards.

In contrast, corrective actions are not about setting limits but rather refer to the steps taken when a critical limit is breached. For example, if a temperature during storage exceeds the predetermined critical limit, the corrective action would include actions to rectify the situation, such as removing affected products or adjusting equipment. Hence, the distinction lies in the role critical limits play in maintaining standards versus the role of corrective actions in responding to deviations from those standards.