Management & HACCPQuestion 277 of 320
Which statement best captures why establishing critical limits (Principle 3) must be measurable?
a.So the menu looks more professional
b.So limits can be set differently for each employee
c.So staff can objectively tell whether a control point is in or out of control
d.Because customers like to see numbers
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. Measurable limits make monitoring, corrective action, and verification possible.
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