HACCP Principles

3. Establish Critcal Limits

• Definition of Critical Lmiit- A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level that occurrence of a feed or food safety hazard

• The HACCP team sets critical limits to distinguish between safe and unsfae operating condiditons at each CCP

Principles: 1 | 2 | 3 | 4 | 5 | 6 | 7 | Main

Upcoming Events

HACCP Training:

Feed Industry HACCP training, College Station, TX. January 3-5, 2006