Why must food businesses meet critical limits in HACCP?

Food businesses must meet critical limits in HACCP to prevent foodborne illnesses and ensure food safety. These limits control specific hazards that could lead to health risks if not managed correctly. Failing to consistently meet these limits can result in contaminated food, posing serious risks to customers and potentially harming the business’s reputation.

What are examples of critical limits in hospitality settings?

In hospitality settings, critical limits might include ensuring cooking temperatures reach sufficient levels, for example, poultry must be cooked to at least 74°C. Cooling times for cooked food, chlorine levels in water used for washing vegetables, and specific storage conditions like humidity or light exposure are also considered critical limits to maintain food safety.

What are critical limits and how are they set?

Q: What are critical limits and how are they set?

Critical limits are specific thresholds set to ensure food safety during production, based on scientific research. These limits are expressed as numerical values, like minimum temperatures or time limits required to prevent harmful bacteria from surviving in food items. These thresholds are strict and must be adhered to precisely without modifications unless supported by new scientific evidence.