Chapter 7
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Transcript of Chapter 7
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Chapter 7
Establish Critical Limits
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Objective
In this module, you will learn: How to define critical limits How to set critical limits for a CCP How to find sources of critical limit
information How to determine the relationship between
critical limits and operating limits
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Principle 3
Establish critical limits
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Critical Limit
A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard
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Examples of Critical Limits
Hazard CCP Critical Limitbacterial pasteurizer ≥161oF for ≥15
pathogens seconds
(biological) for elimination of
pathogens from milk
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Examples of Critical Limits
Hazard CCP Critical Limitbacterial drying drying schedule:
pathogens oven oven temperature: 200oF
(biological) drying time: 120 min.
air flow rate: 2 ft3/min.
product thickness: 0.5 inches
(to achieve aw 0.85 to control
pathogens in dried foods)
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Examples of Critical Limits
Hazard CCP Critical Limitbacterial acidification Batch schedule:pathogens product weight: 100 lbs.(biological) soak time: 8 hours
acetic acid concentration: 3.5% volume: 50
gallons(to achieve maximum pH of
4.6 to control Clostridium botulinum in pickled
foods)
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Sources of Information on Critical Limits
General Source Examplesscientific publications journal articles, food science texts,
microbiology texts
regulatory guidelines state and local guidelines, tolerances and action levels; USDA guidelines, tolerances and action levels; FDA
guidelines, tolerances and action levels
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Sources of Information on Critical Limits
General Source ExamplesFDA FDA Fish and Fisheries Products
Hazards and Controls Guidance Manual (referenced in Chapter 13)
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Sources of Information on Critical Limits
General Source Examplesexperts NACMCF (National Advisory
Committee on Microbiological Criteria for Foods), thermal process
authorities; consultants, food scientists/ microbiologists, equipment manufacturers, sanitarians, university extension, trade associations
experimental studies In-house experiments; contract labs
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Options for Controlling Hazards
Often a variety of options exist for controlling a particular hazard
The selection of the best control option and critical limit is often driven by practicality and experience
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Monitoring for Pathogens at a Cook StepOption No. 1: Monitoring for Pathogens
Hazard– presence of pathogens (microbiological)
CCP– fryer
Critical Limit– no pathogens detected
(Not typically the best option)
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Monitoring for Pathogens at a Cook Step Option No. 2: Monitoring Internal Temperature
Hazard– presence of pathogens (microbiological)
CCP– fryer
Critical Limit– minimum internal temperature of 150oF for 1
minute
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Monitoring for Pathogens at a Cook Step Option No. 3: Monitoring Factors That Affect Internal Temp.
Hazard– presence of pathogens (microbiological)
CCP– fryer
Critical Limits– minimum fryer oil temperature of 350oF
– maximum patty thickness of 1/4 inch
– minimum cook time in the oil of 1 minute
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Operating Limits Criteria that are more stringent than critical limits
and that are used by an operator to reduce the risk of a deviation
Operating limits may be selected for various reasons:– For quality reasons
– To avoid exceeding a critical limit
– To account for normal variability
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Process Adjustment
An action taken by the firm to bring the process back within operating limits
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Operating Limit/Process Adjustment Example
Figure 1
175
180
185
190
195
200
205
Time
Cooker Temperature
Lot 1
Process Adjustment Needed
Operating Limit
Critical LimitDe
gre
es F
Corrective ActionRequired
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Operating Limit/Process Adjustment Example
Figure 2
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180
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195
200
205
Time
Cooker Temperature
Corrective ActionRequired
Lot 1
Process Adjustment Needed
Operating Limit
Critical Limit
Lot 2 Lot 3 Lot 4 Lot 5
De
gre
es F
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Establishment of Critical Limits
Critical Control Point Critical LimitsCCP Cooker Cook at 212oF for 3
minutes
CCP - Weigh/Pack/Label All product containing sulfiting agent must
declare presence
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HACCP Plan Form: Critical Limits
1.CCP
2.Hazard
3.CriticalLimits
What How Frequency Who
Monitoring
4. 5. 6. 9.Verification
8.CorrectiveAction(s)
10.Records
7.
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HACCP Plan Form: Cooked Shrimp
Page 80
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