HACCP: Principle 3 - Establish Critical Limits

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A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a critical control point (CCP) to prevent, eliminate or reduce to an acceptable level of occurrence of a food safety hazard. A critical limit is used to distinguish between safe and unsafe operating conditions at a CCP. Critical limits should not be confused with operational limits which are established for reasons other than food safety. Critical limits must be scientifically based. The critical limits and criteria for food safety may be derived from sources such as regulatory standards and guidelines, literature surveys, experimental results, and experts.

Other Documents in the Series

Hazard Analysis Critical Control Point (HACCP)
HACCP: Principle 1 - Conduct a Hazard Analysis
HACCP: Principle 2 - Determine Critical Control Points (CCPs)
HACCP: Principle 3 - Establish Critical Limits - Current Document
HACCP: Principle 4 - Establish Monitoring Procedures
HACCP: Principle 5 - Establish Corrective Actions
HACCP: Principle 6 - Establish Verification Procedures
HACCP: Principle 7 - Establish Record Keeping and Documentation Procedures

For more information about the content of this document, contact Claude Baker.
This document is maintained by Amrit Matharu.
This information published to the web on June 17, 2002.
Last Reviewed/Revised on March 1, 2016.