What is the term for the value that must be met to ensure food's safety in a HACCP plan?

The correct term for the value that must be met to ensure food safety in a HACCP (Hazard Analysis Critical Control Point) plan is the Critical Limit. Critical Limits are specific criteria established for each Critical Control Point (CCP) in a HACCP plan to ensure that food safety hazards are controlled. These limits can include maximum or minimum temperature, time, pH levels, or other safety-related measurements that food must adhere to in order to be considered safe for consumption. For instance, if a critical control point is cooking chicken, the critical limit might dictate that the chicken must reach an internal temperature of 165°F to eliminate harmful bacteria.

Understanding the importance of critical limits is vital in the context of food safety, as they serve as benchmarks. If a monitoring process indicates that a critical limit has not been met, this triggers a corrective action to address the deviation and ensure that food safety is maintained. The other terms provided—Corrective Action, Hazard Analysis, and Documentation—are also important elements of a HACCP plan, but they serve different purposes. Corrective Action involves steps to rectify a problem when a critical limit is not met, Hazard Analysis is the process of identifying potential hazards, and Documentation refers to the records maintained to prove compliance with