8. Step 8: Establish critical limits
For each identified CCP and point of attention, it is necessary to define one or more parameters that can provide proof that the point is "under control". In the case of CCPs, these parameters (critical limits) must be quickly and easily measurable and observable, to enable the quickest possible reaction when a deviation occurs (corrective action).
The critical limit LC is the numerical value that separates the acceptable from the unacceptable, the controlled from the uncontrolled situation.
It should be noted that LCs based on subjective data, such as visual checks, may be acceptable provided they are accompanied by clear specifications at the workstation as to what is acceptable and what is not (photos, diagrams, etc.). However, this should be the exception rather than the rule, as the notion of...
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Step 8: Establish critical limits
Step 9: Setting up a monitoring system
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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