The term "critical limits" in monitoring refers to?

The term "critical limits" in monitoring primarily refers to specific thresholds that help ensure food is handled safely, particularly regarding temperature control. In food safety, critical limits are established as part of a Hazard Analysis and Critical Control Points (HACCP) plan, which is essential for preventing foodborne illness.

Temperature thresholds are crucial because they dictate the safe range at which food must be stored, cooked, or transported to inhibit the growth of pathogens. For instance, maintaining certain temperatures during cooking or refrigeration is vital to keeping food safe, and exceeding these critical limits could lead to food safety hazards.

By concentrating on safe food handling practices, critical limits effectively serve as a guideline to evaluate if the necessary safety measures are being upheld. This ensures that food is kept within these designated parameters, ultimately protecting public health and preventing contamination.