In 1972 there was an outbreak of botulism from commercially canned potato soup. This outbreak prompted the U.S. Food and Drug Administration (FDA) to promulgate regulations for the production of low acid canned foods. These regulations had many of the basic concepts found in HACCP. In this same year, FDA inspectors were trained in HACCP principles and their application, but it took more "accidents at the intersection" and nearly twenty years for HACCP to really take hold.
A critical limit ensures that a biological, chemical or physical hazard is controlled by a CCP. Each CCP should have at least one critical limit. Critical limits must be something that can be monitored by measurement or observation. They must be scientifically and/or regulatory based. Examples include: temperature, time, pH, water activity or available chlorine.
This week, we look at HACCP Principle 3: Establish Critical Limits.
TTFN, Fred.
Quote of the week: "The ultimate choice for a man, in as much as he is given to transcend himself, is to create or destroy, to love or to hate." - Erich Fromm (internationally renowned Jewish-German-American social psychologist, psychoanalyst, and humanistic philosopher, 1900 - 1980)
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