What is the purpose of Critical Limits in food safety?

The purpose of Critical Limits in food safety is fundamentally to prevent foodborne illnesses. Critical Limits are specific criteria established in food safety plans, particularly in the context of Hazard Analysis and Critical Control Points (HACCP) systems, which are vital for ensuring that food is safe to consume. These limits are defined for various critical control points in the food production process, such as cooking temperatures, storage temperatures, and pH levels.

By adhering to these established limits, food managers and workers can minimize the risk of harmful microorganisms growing in food. For instance, if the critical limit for cooking chicken is set at a minimum internal temperature of 165°F, not reaching this temperature can allow pathogens like Salmonella to survive, leading to potential foodborne illnesses. Thus, maintaining Critical Limits is essential for protecting public health by ensuring that food is prepared and stored safely.