How are critical limits established for critical control points in a HACCP plan?

Critical limits for critical control points (CCPs) in a HACCP plan are established based on scientific data and regulatory requirements to ensure that the CCP effectively controls the identified hazard. A critical limit is the maximum or minimum value to which a physical, chemical, or biological parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a identified food safety hazard. Critical limits are not the same as operational limits, which are set more stringently for proa....