Means the maximum or minimum to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce the hazard to an acceptable level.
a value which delimits acceptability from non-acceptability for which the safety of the product may be compromised. Critical limits are different from control limits or specification limits. Control limits indicate what the process is capable of delivering and are tighter than specification limits which are in turn tighter than critical limits.
Maximum and minimum levels at which a hazard must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard.
a value, such as a temperature of a cooking step that is known to kill pathogens, to which the critical control point must adhere
means one or more prescribed parameters that must be met to ensure that a CCP effectively controls a hazard.
means a measurable limit at a CCP that can be monitored to control the identified hazard to a safe level in the food.
means one or more prescribed parameters that must be met to ensure that food safety hazards are controlled at a CCP.
A criterion which separates acceptability from unacceptability.
A criterion that must be met for each preventive measure associated with a critical control point. (5)
A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a hazard.