Establishing Critical Limits

Dear All,

Can anyone let me know whether we have to take into consideration the legal requirements when setting a critical limit.
For example: legal requirement for cold holding is less than 5 deg C. Then can I keep my critical limit for cold holding as food core temperature 8 deg C or above for 2 hrs and target limit /operational limit as temperature of food 5 deg C or below..
Thanking u all in advance
BR
Anie

Dear All,

Can anyone let me know whether we have to take into consideration the legal requirements when setting a critical limit.
For example: legal requirement for cold holding is less than 5 deg C. Then can I keep my critical limit for cold holding as food core temperature 8 deg C or above for 2 hrs and target limit /operational limit as temperature of food 5 deg C or below..
Thanking u all in advance
BR
Anie

Dear Anie,

You don't mention any particular standard but IMEX most (probably all) take considerations of local regulatory requirements. It would appear you are unlucky unless there is a specific exclusion for yr product.

Rtds / Charles.C

It depends on the scope of your HACCP system but in general I would say yes, you should always consider legal requirements in your HACCP study. This does not mean that legal requirements should be automatically CCP's.

Most food safety standards call for the production of Safe and Legal food products. The two are not necessarily the same but appear to carry equal importance. For example the two most significant recalls in the Ireland in recent years relate to meat products which were deemed to be safe for human consumption by were not Legal and therefore recalls/withdrawal were conducted.

George

Legal trumps everything. (well except moral in my book)

If the law says less than 5 C then you have to hold cold food at less than 5 C.

I don't understand where you are getting 8 C as your CCP if the law says 5 C?

Phil

Dear All,

Can anyone let me know whether we have to take into consideration the legal requirements when setting a critical limit.
For example: legal requirement for cold holding is less than 5 deg C. Then can I keep my critical limit for cold holding as food core temperature 8 deg C or above for 2 hrs and target limit /operational limit as temperature of food 5 deg C or below..
Thanking u all in advance
BR
Anie

Yes of course. if you are not allowed to go beyond 5C legally in your country, then you have to consider it as a critical limit.

Legal trumps everything. (well except moral in my book)

If the law says less than 5 C then you have to hold cold food at less than 5 C.

I don't understand where you are getting 8 C as your CCP if the law says 5 C?

Phil

The 8 deg C is confusing me too - in the UK the legal max for cold holding in non-Approval premises is 8 deg C, but we usually recommend below 5 deg C. Where does the 8 deg C or above for 2 hours come from Anie??