Which statement best captures why establishing critical limits (Principle 3) must be measurable?
a.So the printed menu and the recipe binder look more professional to the guests who visit
b.So each cook can set a personal limit that matches how they prefer to work the station
c.So staff can objectively tell whether a control point is in or out of control
d.Because guests like to see the temperature numbers that are posted along the buffet service line
Explanation
Critical limits must be measurable values, such as a temperature, time, or concentration, so that anyone monitoring the step can objectively decide whether the critical control point is under control. Vague limits like 'cook until done' cannot be verified, and a limit that changes with whichever cook is on shift is not a limit at all. Measurable limits make monitoring, corrective action, and verification possible; how the menu looks and what guests enjoy seeing are beside the point.
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