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i. Critical Limits

Learning Objectives

  • Define a critical limit and operating limit.
  • Identify the criteria for setting critical limits.
  • Identify the purpose and advantage of establishing operating limits.
  • Identify what signifies whether a critical control point is in or out of control.

Available in English, Spanish

15 minutes

Course Outline
  • Introduction
  • What Are Critical Limits?
  • Setting Critical Limits
  • Operating Limits
  • In or Out of Control CCPs
  • HACCP:  A Systematic Approach to Food Safety
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and Fishery Products
  • 21 CFR 120 (FDA) Juice Products
  • 9 CFR 417 (USDA/FSIS) Meat and Poultry Products
  • 21 CFR 110 (FDA) Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food