Science‐based
critical limits help to assure process control. The term “critical limit” is the minimum or maximum values associated with the parameters to
control the hazard. Critical limits play an important role in your preventive
control program. If a hazard exists, you must understand values for
the parameters that must be met to control that hazard. Time and temperature are
the most common critical limits for food service and retail operations. Other
critical limits, depending on your operation, could be humidity, water activity
(moisture content), and acidity.
Corrective
actions are procedures you must take if preventive controls are not properly
implemented and involve documentation of the specific actions taken. These actions
are predetermined steps you automatically take if the critical limits are not
being met.
Using what you
learned from the course content and research on your own, determine the
critical limits, monitoring procedures and corrective actions for your product
production.
Examples:
•
Reject a product
•
Test and fix
thermometers
•
Discard unsafe
food products
•
Continue cooking
•
Reheat food
•
Change methods
•
Train staff