What role do critical limits play in a HACCP plan?

Critical limits are an essential component of a HACCP (Hazard Analysis Critical Control Point) plan, serving to establish specific thresholds that must not be exceeded to ensure the safety of food products. These limits are measurable values—such as temperature, time, pH, or moisture level—that indicate whether a critical control point (CCP) is operating within safe parameters. Adhering to these limits helps prevent biological, chemical, or physical hazards from affecting food safety.

When critical limits are properly defined and monitored, they help ensure that the food production process is controlled to eliminate or reduce hazards to acceptable levels. For example, if a critical limit for cooking time is set at a specific number of minutes, any deviation from that time could potentially lead to undercooked food that poses a risk to consumer health. Therefore, the establishment of critical limits is vital for maintaining the safety of food products throughout the production process.

In contrast, other options do not accurately reflect the role of critical limits in a HACCP plan. Quality standards, selling prices, and nutritional values are important aspects of food management, but they do not specifically contribute to the food safety objectives central to the HACCP framework.