Seafood HACCP Alliance for Training and Education Chapter 7 Principle 3: Establish Critical Limits.
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Seafood HACCP Alliance for Training and Education Chapter 7 Principle 3: Establish Critical Limits
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Transcript of Seafood HACCP Alliance for Training and Education Chapter 7 Principle 3: Establish Critical Limits.
Seafood HACCP Alliance for Training and Education
Chapter 7
Principle 3: Establish Critical Limits
Seafood HACCP Alliance for Training and Education 2Chapter 7 /
In this chapter, you will learn: • Definition of critical limit. • How to determine critical limits for a CCP. • The relationship between critical limits and operating
limits. • Use of the HACCP plan form.
Seafood HACCP Alliance for Training and Education 3Chapter 7 /
Definition: Critical Limit: 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 the occurrence of a food safety hazard to an acceptable level.
Seafood HACCP Alliance for Training and Education 4Chapter 7 /
Sources of Information on Critical Limits – Go to page 96.
Seafood HACCP Alliance for Training and Education 5Chapter 7 /
Example of Critical Limits for species-related hazards
– Go to page 97.
Seafood HACCP Alliance for Training and Education 6Chapter 7 /
Examples of Critical Limits for process-related hazards
– Go to page 97.
Seafood HACCP Alliance for Training and Education 7Chapter 7 /
Examples of Critical Limits– Go to page 98.
Seafood HACCP Alliance for Training and Education 8Chapter 7 /
Option No. 1Product: Fish cakesHazard — pathogen survival through cookingCCP — fryerCritical limit — no pathogens detected
Seafood HACCP Alliance for Training and Education 9Chapter 7 /
Option No. 2Product: Fish cakesHazard — pathogen survival through cookingCCP — fryerCritical limit — minimum internal
temperature of 165°F for 36 seconds
Seafood HACCP Alliance for Training and Education 10Chapter 7 /
Option No. 3Product: Fish cakesHazard — pathogen survival through cookingCCP — fryerCritical limit — minimum fryer oil temperature of 350oF
— maximum fish cake thickness of ¾ inch
— minimum cook time in the oil of two minutes
Seafood HACCP Alliance for Training and Education 11Chapter 7 /
Definition: Operating Limits: Criteria that are more stringent than critical limits and that are used by an operator to reduce the risk of a deviation.
Seafood HACCP Alliance for Training and Education 12Chapter 7 /
Seafood HACCP Alliance for Training and Education 13Chapter 7 /
Blank HACCP Form– Go to page 101.
Seafood HACCP Alliance for Training and Education 14Chapter 7 /
HACCP Plan Form– Go to page 104.
