FOOD TECHNOLOGY

Detailed explanation-1: -The third principle in HACCP is to establish critical limits for each critical control point. A critical limit is a maximum or minimum value that must be met at a critical control point to prevent, eliminate, or reduce a hazard to an acceptable level. A critical limit ensures the hazard is controlled.

Detailed explanation-2: -Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures.

Detailed explanation-3: -The principles of HACCP are: hazard analysis. identifying critical control points. establishing critical limits.

Detailed explanation-4: -Establish Critical Limits 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.

Detailed explanation-5: -Critical control point examples for biological hazards include thorough cooking, cold storage, hot holding, product formulation, and rapid cooling. Critical control point examples for chemical hazards include the degree of cooking, the addition of additives, and types of packaging.