Which principle involves establishing critical limits?

The principle that involves establishing critical limits is the third principle of HACCP. This principle is crucial because it sets the maximum and minimum values—such as temperature, time, pH, or other measurable factors—that must be maintained at each critical control point (CCP) to ensure that food safety hazards are controlled effectively.

Establishing these limits is essential for determining whether a process is operating safely, and it helps in taking corrective actions when limits are not met. For instance, if a critical limit for cooking temperature is not achieved, the food may not be safe to eat, necessitating immediate corrective actions to address the issue.

As a result, this principle is pivotal in the HACCP framework as it directly influences food safety and helps to protect public health.