What is the third principle of HACCP?

The third principle of HACCP (Hazard Analysis Critical Control Point) is establishing critical limits. This principle is crucial because it involves defining the maximum and minimum values that must be met to ensure that each critical control point (CCP) effectively controls the identified hazards. By setting these critical limits, food safety managers can make informed decisions about whether a CCP is operating within acceptable parameters.

For example, in a cooking process, critical limits may refer to minimum cooking temperatures or maximum cooling times. If these limits are not properly established, it could lead to food safety risks, such as undercooked food that may harbor pathogens. Therefore, establishing critical limits is fundamental to ensuring the safety of food products throughout the food preparation process. Effective monitoring against these limits is vital, but it comes after they have been clearly defined.