Which step of the HACCP process involves setting specific criteria for safety?

The step that involves setting specific criteria for safety is establishing critical limits. In the Hazard Analysis and Critical Control Points (HACCP) system, critical limits are the predetermined safety thresholds that must be met at each critical control point (CCP) to ensure food safety. These limits can include parameters such as time, temperature, pH levels, moisture content, and the presence of specific pathogens or contaminants.

Establishing critical limits is crucial because it provides measurable benchmarks that indicate whether a process is under control or if there is a potential risk of food safety hazards. If the monitored values exceed or fail to meet these critical limits, corrective actions can be taken to prevent unsafe food products from reaching consumers.

In contrast, identifying CCPs relates to recognizing points in the food production process where hazards can be controlled. Monitoring CCPs involves ongoing observation to ensure that critical limits are maintained. Conducting a hazard analysis is the initial step where potential hazards are identified and assessed for risks, but it does not involve establishing the specific safety criteria necessary for controlling those hazards. This distinction highlights the unique role of establishing critical limits within the HACCP framework as a dedicated effort to maintain food safety at specific points in the production process.