Hazard Analysis and Critical Control Point (HACCP) Practice Exam

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Expand your understanding of the HACCP system. Challenge yourself with flashcards and multiple-choice questions, each with detailed hints and explanations. Master the principles of food safety and enhance your skills!

Practice this question and more.

What is the term used for the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled?

Critical point
Critical limit
Threshold value
Control measure

The correct answer is: Critical limit

The term utilized to refer to the maximum or minimum value that must be controlled for a biological, chemical, or physical parameter is known as a critical limit. In the context of HACCP, critical limits are established for each critical control point to ensure food safety. These limits serve as thresholds that indicate whether a process is under control; if the parameter exceeds or falls below this established limit, corrective actions must be implemented to mitigate any potential hazards. Understanding critical limits is essential in a HACCP plan because they are scientifically validated based on food safety standards and regulations. By closely monitoring these limits, food handlers can ensure that the processes remain within safe parameters, ultimately reducing the risk of foodborne illnesses. This focus on critical limits is a fundamental aspect of effective HACCP systems, emphasizing its importance in food safety management.