Home » Courses » Food Safety » i. Critical Limits

i. Critical Limits

Learning Objectives

  • Define a critical limit and operating limit.
  • Identify the criteria for setting critical limits.
  • Identify the purpose and advantage of establishing operating limits.
  • Identify what signifies whether a critical control point is in or out of control.
  • Identify the steps for establishing critical limits.
  • Identify the regulatory considerations for critical limits.

Available in English

20 minutes

Course Outline
  • Introduction
  • What Are Critical Limits?
  • Setting Critical Limits
  • Operating Limits
  • In or Out of Control CCPs
  • Establishing Critical Limits
  • Regulatory Considerations
Regulations
  • GMA HACCP Manual
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food