What is the purpose of setting critical limits in a HACCP plan?

The purpose of setting critical limits in a Hazard Analysis Critical Control Point (HACCP) plan is to establish specific boundaries that must be adhered to in order to ensure food safety. Critical limits are measurable parameters that determine whether a food safety hazard is being effectively controlled at each critical control point. By identifying these limits, food safety managers can outline the conditions under which a hazard can be mitigated or eliminated, thereby ensuring that food products are safe for consumption.

For example, critical limits may include specific temperature thresholds for cooking or cooling food, minimum time durations for heating, or pH levels required for specific foods. These thresholds are derived from scientific evidence and guidelines that highlight the necessary conditions to prevent foodborne illness. When monitoring shows that these critical limits are not met, corrective actions can be taken immediately to address the potential hazard before the food reaches consumers.

The other options do not accurately describe the primary purpose of critical limits. While quality control measures and cooking procedures are important aspects of food safety management, they do not specifically align with the role of critical limits in the HACCP framework. Similarly, employee performance assessment is unrelated to the setting of critical limits. The focus of critical limits is strictly on hazard prevention and control within food production processes.