What is the importance of establishing critical limits in a HACCP plan?

Establishing critical limits in a HACCP plan is crucial because these limits define the maximum or minimum values that must be met to ensure that a food safety hazard is effectively controlled. By setting these specific thresholds, such as temperature, time, pH, or other measurable parameters, a HACCP plan provides a clear benchmark for evaluating whether a process is within safe operating conditions. If these critical limits are not adhered to, there is a risk that the food product may not be safe for consumption, leading to potential health hazards.

The development of critical limits serves as a proactive step in preventing food safety issues rather than reacting to them after they occur. This systematic approach supports the overall goal of a HACCP system, which is to safeguard public health by minimizing risks associated with foodborne illnesses. Hence, critical limits are foundational to maintaining the integrity and safety of food products processed or served under a HACCP plan.