Which statement best captures why establishing critical limits (Principle 3) must be measurable?

Giải thích

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.