Critical Limits in HACCP Plans
What is an example of a critical limit in a HACCP plan?
a. Cook the pork chops for longer
b. Take the temperature of pork chops
c. Cook pork chops to prevent a biological hazard
d. Cook pork chops to an internal temperature of 145°F (63°C)
Answer:
A critical limit in a HACCP plan is a specified parameter to prevent, eliminate, or reduce a food safety hazard. The option d. 'Cook pork chops to an internal temperature of 145°F (63°C)' represents a critical limit, as the specific temperature reaches a safety standard to minimize harmful microbial growth.
A critical limit in a Hazard Analysis Critical Control Point (HACCP) plan is a preventive measure that is quantifiable. It includes measurements such as temperature, time, humidity, pH, weight, etc. that must be achieved to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. In regard to the example provided, 'Cook pork chops to an internal temperature of 145°F (63°C)' is an appropriate example of a critical limit in a HACCP plan, as it specifies a particular temperature that needs to be achieved to ensure food safety.
This critical limit is essential because temperatures at or above 145°F (63°C) help to significantly decrease the possibility of harmful microbial growth in pork, which could otherwise lead to foodborne illnesses. The ability of a microorganism to survive and multiply is significantly reduced or completely eliminated at this temperature, thus providing a safer product for consumption.
Other examples of critical limits may include ensuring the correct refrigeration temperature for food storage or specifying the reheating temperature for previously cooked food.