The third step in HACCP plan development is to set safety boundaries, or critical limits, for each CCP identified in the hazard analysis. A critical limit (CL) is defined as a maximum 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 the occurrence of a food safety hazard . CLs are individual values that signify whether the variation of the control measure implemented at the CCP is capable of remaining within its safety boundaries. It is important to note that CLs cannot be arbitrarily set based on the variation in a process. They are not control limits; they must
R chart-limits based on 50 samples 7.742 i--- ■ UCL
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