Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Which statement describes a critical limit?

1. A numerical value that indicates product cost

2. A standard for employee performance

3. A measure to assess product flavor

4. A value to control a food safety hazard

The correct answer is: A value to control a food safety hazard

A critical limit is defined as a specific value or threshold that must be met to ensure the safety of food products during processing. It is crucial in the HACCP framework as it helps to determine whether a critical control point (CCP) is being effectively managed to prevent, eliminate, or reduce food safety hazards to an acceptable level. For example, a critical limit could be the required cooking temperature for poultry to eliminate harmful bacteria, or the maximum allowable time that food can be held at a certain temperature to avoid bacterial growth. By establishing and adhering to these limits, food safety can be ensured, reducing the risk of foodborne illnesses. In contrast, other options do not relate to food safety. A numerical value indicating product cost, a standard for employee performance, and a measure to assess product flavor are not relevant to the control of hazards linked to food safety, making them inappropriate descriptions of a critical limit.