Why is it crucial to establish critical limits for each CCP?

Establishing critical limits for each Critical Control Point (CCP) is essential because it provides measurable standards that indicate whether a hazard is being effectively controlled. Critical limits are specific conditions, such as temperature, time, pH, or moisture level, that must be maintained to ensure food safety. When these limits are clearly defined, it becomes possible to monitor the points where hazards could occur and take corrective actions if those limits are not met. This proactive approach helps in preventing foodborne illnesses and ensures that the food served is safe for consumption.

While assigning responsibilities for food safety, improving marketing strategies, and ensuring cost-effectiveness are important aspects of a food safety program, they do not directly address the need for measurable standards at CCPs, which are vital in managing food safety effectively.