Food Safety & Regulation
Critical limit
A measurable maximum or minimum value at a CCP that separates acceptable from unacceptable product.
Real-life application
The specific number, like “core temperature must reach 75°C”, that a factory worker checks at a critical control point to know a batch is safe.
Related terms
Critical control point
Food Safety & RegulationA step at which control can be applied and is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.
HACCP
Food Safety & RegulationA systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.
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