What is a critical limit in the context of HACCP?

In the context of HACCP, a critical limit refers to a specific maximum threshold or minimum standard that must not be violated to ensure food safety. These limits are established for critical control points (CCPs) in the production process, where potential hazards can be identified and controlled. For example, a critical limit may pertain to time and temperature requirements that must be maintained during cooking or refrigeration to prevent the growth of harmful microorganisms.

Establishing these limits is essential because they help ensure that food products are safe for consumption by reducing or eliminating identified hazards. If the critical limits are not met, it indicates a potential risk for food safety and calls for corrective actions to prevent unsafe products from reaching consumers.

In contrast, the other options do not address the concept of critical limits within food safety. Guidelines for personnel performance, checks for food quality, or methods for staff evaluation do not directly relate to the specific measurable standards applied to critical control points to manage safety hazards.