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## PowerPoint Slideshow about ' Chapter 7' - keenan

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### Chapter 7

Principle 3: Establish Critical Limits

In this chapter, you will learn:

• Definition of critical limit.

• How to determine critical limits for a CCP.

• The relationship between critical limits and operating limits.

• Use of the HACCP plan form.

Critical Limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable level.

Sources of Information on Critical Limits

- Go to page 96.

Example of Critical Limits for species-related hazards

- Go to page 97.

Examples of Critical Limits for process-related hazards

- Go to page 97.

- Go to page 98.

Product: Fish cakes

Hazard — pathogen survival through cooking

CCP— fryer

Criticallimit — no pathogens detected

Product: Fish cakes

Hazard — pathogen survival through cooking

CCP — fryer

Critical limit — minimum internal temperature of 165°F for 36 seconds

Product: Fish cakes

Hazard— pathogen survival through cooking

CCP — fryer

Critical limit — minimum fryer oil temperature of 350oF

— maximum fish cake thickness of ¾ inch

— minimum cook time in the oil of two minutes

Operating Limits: Criteria that are more stringent than critical limits and that are used by an operator to reduce the risk of a deviation.

- Go to page 101.

- Go to page 104.

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