What must be established for each critical control point?

For each critical control point (CCP) in a food safety management system, it is essential to establish critical limits. Critical limits are the maximum or minimum values (such as temperature, time, pH, or water activity) that must be met to ensure that a CCP effectively controls a food safety hazard. These limits are critical because they define the boundaries within which a food process must operate to ensure safety.

By establishing clear critical limits for each CCP, food safety professionals provide a measurable standard to determine whether the process is in control or if corrective actions are necessary. This is foundational in the Hazard Analysis Critical Control Point (HACCP) system, as it allows for real-time monitoring and ensures that the food products are safe for consumption.

Other elements like corrective actions, verification procedures, and documentation procedures are also important aspects of food safety management. However, they are contingent upon having well-defined critical limits. Without knowing the critical limits, it would be impossible to determine appropriate corrective actions or to verify if the controls are effective.