Hazard Analysis and Critical Control Point (HACCP) Practice Exam 2025 - Free HACCP Practice Questions and Study Guide

The primary purpose of identifying critical limits in HACCP is to ensure product quality and safety. Critical limits are specific criteria that must be met at each critical control point (CCP) in the food production process. These limits help in monitoring and controlling potential hazards that can cause foodborne illnesses or unsatisfactory products. By setting these limits, a HACCP plan enables food safety practitioners to determine whether a CCP is under control and whether the process is safe for consumers.

These limits may include maximum or minimum temperatures, pH levels, or other measurable factors. Compliance with these established limits helps ensure that any deviations can be quickly identified and corrective actions taken, thereby maintaining the safety and quality of the food products being produced. Ensuring product safety and quality is crucial not only for consumer health but also for maintaining the integrity of the food supply and the reputation of the food business.