Notes: Chapter 7: Principle 3: Establish Critical Limits ...

Chap 7 - Principle 3: Establish Critical Limits73 ContinuedChapter 7: Principle 3: Establish Critical LimitsOverhead 1 Critical Limits must be established for each CCP identified in the 2 Overhead 3A Critical limit represents the boundaries that are used to ensure that anoperation produces safe products. Each CCP must have one or morecritical Limits for each food-safety hazard. When the process deviatesfrom the Critical limit, a corrective action must be taken to ensure foodsafety. Examples of Critical Limits are listed in Table Critical LimitsIn many cases, the appropriate Critical limit may not be readily apparentor available.

biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard. Notes: Chap 7 - Principle 3: Establish Critical Limits 74 Overhead 4 Overhead 5 If the information needed to …

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