What is a critical limit in the context of HACCP?

A critical limit is defined as the minimum or maximum value to which a biological, chemical, or physical hazard must be controlled within a HACCP plan. This concept is crucial because it sets the parameters for safe food processing. Critical limits are established based on scientific data and research to ensure that hazards do not pose a risk to food safety.

For example, if a critical limit is set for cooking poultry at a minimum temperature of 165°F, cooking below this temperature could allow harmful bacteria to survive, leading to foodborne illnesses. By monitoring these critical limits, food safety practices can be effectively implemented to minimize risks throughout the production process.

The other options do not define critical limits accurately; employee performance standards, production efficiency goals, and pricing strategies are unrelated to the specific control measures that ensure food safety. Thus, recognizing critical limits is essential for maintaining effective HACCP systems and ensuring that food products are safe for consumption.