Critical Limits Versus Operating Limits
Distinguish a critical limit from an operating limit in a HACCP control.
Two limits can appear on one SOP, but they do different jobs. The critical limit HACCP Principle 3 requires a measurable critical limit for each CCP. This is the safety line. For a cooking CCP, the critical limit may be a validated internal temperature and time. For cold holding, it may be a maximum temperature. When monitoring shows the critical limit was not met, the food is not simply 'almost safe'; it needs the corrective action in the plan. The operating limit An operating limit is an internal cushion. It is usually tighter than the critical limit so the team…
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