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Establishing critical limits in the context of HACCP (Hazard Analysis and Critical Control Points) pertains specifically to setting maximum or minimum values to control hazards. In HACCP, critical limits are essential parameters for each critical control point that are designed to ensure that the food safety hazards identified in the analysis are effectively managed. These limits could include temperature thresholds, pH levels, or time constraints that must be adhered to in order to prevent contamination and ensure food safety.

By defining these critical limits, food safety teams can monitor processes and determine whether a critical control point is under control. If these limits are not met, corrective actions must be taken. This aspect of HACCP is vital for ensuring that food is safe for consumption, ultimately protecting public health. Understanding and implementing these critical limits helps maintain the integrity of food production and service, which is a core principle of HACCP.