文档介绍：Chapter 7
Establish Critical Limits
Objective
In this module, you will learn:
How to define critical limits
How to set critical limits for P
How to find sources of critical limit information
How to determine the relationship between critical limits and operating limits
Principle 3
Establish critical limits
Critical Limit
A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at P to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard
Examples of Critical Limits
P Critical Limit
bacterial pasteurizer ≥161oF for ≥15
pathogens seconds
(biological) for elimination of
pathogens from milk
Examples of Critical Limits
P Critical Limit
bacterial drying drying schedule:
pathogens oven oven temperature: 200oF
(biological) drying time: 120 min.
air flow rate: 2 ft3/min.
product thickness: inches
(to achieve aw to control
pathogens in dried foods)
Examples of Critical Limits
P Critical Limit
bacterial acidification Batch schedule:
pathogens product weight: 100 lbs.
(biological) soak time: 8 hours
acetic acid concentration: % volume: 50 gallons
(to achieve maximum pH of to control Clostridium botulinum in pickled foods)
Sources of Information on Critical Limits
General Source Examples
scientific publications journal articles, food science texts, microbiology texts
regulatory guidelines state and local guidelines, tolerances and action levels; USDA guidelines, tolerances and action levels; FDA guidelines, tolerances and action levels
Sources of Information on Critical Limits
General Source Examples
FDA FDA Fish and Fisheries Products Hazards and Controls Guidance Manual (referenced in Chapter 13)
Sources of Information on Critical Limits
General Source Examples
experts NACMCF (National mittee on Microbiological Criteria for Foods), thermal process authorities; consultants, food scientists/ microbiologists, equipment manufacturers, sanitarians,