In HACCP, which term refers to the predetermined maximum or minimum value to which a hazard must be controlled at a CCP?

• A. Verification
• B. Control point
• C. Critical limit
• D. Preventive measure

Answer: (C)

A critical limit is the predefined maximum or minimum value to which a hazard must be controlled at a CCP. It’s a measurable, science-based threshold that separates acceptable from unacceptable conditions. For example, cooking to 74°C for at least 15 seconds or cooling to 5°C within 2 hours are critical limits. Monitoring ensures the process stays within these limits, and if it doesn’t, corrective actions are taken to bring it back into control. Verification, by contrast, is about confirming the HACCP plan is working; a control point is a step where control can be applied but not necessarily a CCP with a defined limit; a preventive measure refers to actions that prevent hazards without specifying a numeric limit.