Meat&Poultry -- October 2014 - 52

HACCP TRAINING

limits where the process may be op-

out of those boundaries, the product

defined by the agency. It is important

timal, such as fully cooking for opti-

may not be of the same quality, but

that the Critical Limits are "the maxi-

mum flavor/tenderness development

there may not be an issue with safety.

mum and/or minimum value to which

or freezing for maximum shelf-life

Another issue is when establish-

a biological, chemical, or physical pa-

characteris-

ments set a range of parameters as the

rameter must be controlled at a CCP

tics. Too of-

Critical Limit. For example, organic

to prevent, eliminate, or reduce to an

ten, establish-

acid interventions have a minimum

acceptable level the occurrence of a

ments want to

concentration required to control the

food-safety hazard."

make their op-

When Critical
Limits are
exceeded, the
safety of the
product may
be in question.

identified pathogens, which is the Crit-

Finally, Critical Limits should

erating limits

ical Limit; however, some establish-

only be used for CCPs and not for

their Critical

ments will include a maximum level,

any other step in the process. The key

Limits so that

which is often based on regulatory

is when Critical Limits are exceed-

the employees will have one set of val-

allowances for application, as part of

ed, the safety of the product may be

ues to follow. The problem with this is

the Critical Limit. However, the maxi-

in question and Corrective Actions

that operating within the Critical Lim-

mum level is an operational limit and

should be taken. ■

its signifies whether the CCP is "in"

is not associated with the ability of the

or "out" of control, and if the Critical

organic acid to control the hazard, but

Limits are simply set the same as the

with a potential labeling issue for fail-

operating limits, then if the process is

ing to meet the application parameters

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* Meat&Poultry * October 2014 * www.MeatPoultry.com

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Meat&Poultry -- October 2014

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