The maximum and/or minimum value to which a parameter must be controlled at a CCP is defined as the __________.

• A. Hazard Analysis
• B. Critical Limit
• C. Verification
• D. Control Point

Answer: (B)

At a CCP, you set a critical limit, which is the boundary value for a parameter that must not be exceeded (or dropped below) to prevent or reduce a food safety hazard to an acceptable level. It’s a measurable threshold—like a minimum cooking temperature or a maximum time in the danger zone—that indicates the process is under control. If the parameter stays within the limit, safety is maintained; if it breaches the limit, corrective actions are needed. Hazard analysis is about identifying hazards and where controls are needed; verification is confirming the HACCP plan is working; a control point is a step where a control measure is applied, not the limit itself.