What might indicate that a critical limit has been exceeded?

The identification of a critical limit being exceeded is primarily indicated by measurement readings that fall outside defined limits. In a HACCP framework, critical limits are established to ensure food safety at various critical control points. These limits may relate to time, temperature, pH, moisture, or other measurable factors that can directly impact the safety and quality of food products.

When measurement readings are observed to deviate from these established critical limits, it signals that a potential hazard may be present. This can lead to unsafe food conditions that require immediate corrective actions to mitigate risks. Therefore, consistently monitoring these parameters is essential, as it allows food safety managers to quickly identify issues and implement interventions.

In contrast, routine observations of staff behavior and documentation of inspection results may provide valuable qualitative information but do not directly indicate whether a critical limit has been exceeded. General assumptions based on previous data can also lead to inaccurate conclusions if not validated by specific measurements. Hence, relying on direct measurement readings is the most objective and reliable method for determining whether critical limits have been crossed.