Principles of HACCP: Critical Limits questions and answers(latest update)

What is a critical limit? maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level of occurrence of a food safety hazard What is a critical limit according to Codex? A criterion which separates acceptability from unacceptability What are critical limits and CCPs used for? To distinguish between safe and unsafe operating conditions What are operational limits? Usually established for reasons other than food safety to help prevent the routine violation of CLs What are critical limits derived from? Regulatory standards and guidelines; scientific literature; experimental results What are some performance guidelines for critical limits? USDA FSIS (appendix A, appendix B, listeria compliance guidelines for RTE products, jerky compliance guidelines, validation of cooking instructions) What are some parameters for critical limits? Time, temperature, water activity, pH, salt concentration, weight What are some regulatory considerations with critical limits? If an agency has a regulation on a critical control point, must use the regulation, even if strict compliance with regulation is not necessary for safety What does each CCP need for critical limits? Determine if there is a regulatory CL; if there are no regulatory CLs, you may have to obtain assistance from outside experts or conduct validation studies; may have more than one criteria for a CL; file documentation for determination of all CLs What is monitoring? To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification What are the three main purposes of monitoring? Essential for facilitating tracking of the operation; used to determine when there is a loss of control and a deviation occurs at a CCP; provides written documentation for use in verification What does monitoring describe? 1. what will be measured 2. where it will be monitored 3. how it will be monitored 4. how frequently the CCP be monitored 5. identifies persons responsible Who is responsible for monitoring? Each CCP must be monitored by a specific individual; consider the number of CCPs, control measures, complexity of monitoring Who are the personnel to consider with monitoring? Line supervisors, QC personnel, selected line workers, maintenance What are some other considerations with monitoring? Personnel must be trained in technique used to monitor; need to understand importance and purpose of monitoring; have ready access; unbiased in monitoring and reporting; accurately report What is continuous monitoring? Ideal; equipment must be calibrated; automated equipment or sensors (time/temperature processes, pH of batch, metal detection) What is discontinuous monitoring? Batch monitoring; establish monitoring interval; statistically designed data collection; tests must be rapid; microbial testing