Which of the following describes a critical limit in the HACCP process?

A critical limit in the Hazard Analysis Critical Control Point (HACCP) process refers specifically to the established maximum or minimum value set for critical control points in order to prevent, eliminate, or reduce food safety hazards to an acceptable level. These limits are essential in monitoring the food safety process, ensuring that critical control points operate within safe parameters that protect public health.

For instance, critical limits may include temperature thresholds for cooking or refrigeration, which are scientifically determined values that must be adhered to in order to effectively mitigate risks such as bacterial growth or contamination. By defining these limits, food safety professionals can make informed decisions and implement control measures that are essential for maintaining food safety standards.

The other options do not accurately represent the concept of critical limits. A team meeting to review processes and the overall goals of the HACCP plan are important aspects of a food safety management program but do not define the operational parameters necessary to control hazards. Similarly, methods of cooking and storage are relevant to food preparation but do not represent the critical values that indicate safe operation at specific points in the process.