The maximum or minimum value a parameter must reach at a critical control point to keep food safe.
The maximum or minimum value a parameter must reach at a critical control point to keep food safe. A critical limit is a measurable criterion that separates safe from unsafe at a critical control point. It is the maximum or minimum value, such as a temperature, time, pH or water activity, that must be met to control the hazard at that step. If the critical limit is not met, the food may be unsafe. Critical limits should be measurable and based on evidence. They are often drawn directly from the Food Standards Code or FSANZ guidance, for example holding potentially hazardous food at or below 5 degrees Celsius or at or above 60 degrees Celsius, or the two hour and four hour rule for food out of temperature control. For most food service businesses, the practical critical limits are the temperatures and times set out in the Food Standards Code. Cold holding at or below 5 degrees Celsius, hot holding at or above 60 degrees Celsius, and cooking to a safe core temperature are the limits staff check against most often. A critical limit only works if staff know the number, can measure it and know what to do when it is not met. A calibrated probe thermometer, a clear target on the monitoring form and a defined corrective action turn a critical limit into something a kitchen can actually run against every shift. A Perth catering business sets a critical limit of 5 degrees Celsius or below for its cold display. When a staff member records 8 degrees Celsius at a check, the reading is above the critical limit, triggering the corrective action of moving the food back to refrigeration and checking how long it was warm.
Frequently asked questions
What is an example of a critical limit?
Cold holding potentially hazardous food at or below 5 degrees Celsius, or cooking to a core temperature of 75 degrees Celsius, are common critical limits.
Where do critical limits come from?
They are based on evidence and are often drawn from the Food Standards Code, FSANZ guidance or validated process data for the specific food.
What is the difference between a critical limit and a target?
A critical limit is the boundary between safe and unsafe. Businesses often set a tighter operating target so they act before the critical limit is breached.
Can a critical limit be a time rather than a temperature?
Yes. The two hour and four hour rule uses time as the limit for how long potentially hazardous food can be out of temperature control.
What if a critical limit is exceeded?
The predefined corrective action must be taken and recorded, because exceeding the limit means the hazard may not have been controlled.
