HACCP Step 3: Setting Critical Limits – Drawing the Line Between Safe and Unsafe

Identifying CCPs is only half the battle. Next, you must set critical limits—the measurable values that separate safe from unsafe conditions.

A critical limit could be a minimum cooking temperature, a maximum pH level, or a time frame for chilling. For example, poultry must be cooked to at least 165°F (74°C) to eliminate pathogens.

These limits must be scientifically validated, often using regulatory guidelines, scientific literature, or in-house testing. They aren’t arbitrary—they’re your guarantee that food safety is achieved.

In short, critical limits draw a clear line: if you’re within them, your product is safe; if not, corrective action must follow.