Chapter 7
This presentation is the property of its rightful owner.
Sponsored Links
1 / 14

Chapter 7 PowerPoint PPT Presentation


  • 75 Views
  • Uploaded on
  • Presentation posted in: General

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. Definition:

Download Presentation

Chapter 7

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Chapter 7

Chapter 7

Principle 3: Establish Critical Limits


Chapter 7

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.


Chapter 7

Definition:

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.


Chapter 7

Sources of Information on Critical Limits

  • Go to page 96.


Chapter 7

Example of Critical Limits for species-related hazards

  • Go to page 97.


Chapter 7

Examples of Critical Limits for process-related hazards

  • Go to page 97.


Chapter 7

Examples of Critical Limits

  • Go to page 98.


Chapter 7

Option No. 1

Product: Fish cakes

Hazard — pathogen survival through cooking

CCP— fryer

Criticallimit — no pathogens detected


Chapter 7

Option No. 2

Product: Fish cakes

Hazard — pathogen survival throughcooking

CCP — fryer

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


Chapter 7

Option No. 3

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


Chapter 7

Definition:

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


Chapter 7

Blank HACCP Form

  • Go to page 101.


Chapter 7

HACCP Plan Form

  • Go to page 104.


  • Login