Hi new2fs,
The requirements for this section of the SQF Food Safety Code: Food Manufacturing – System Elements 2.4.3 Food Safety Plan (Mandatory) are:
2.4.3.11 For each identified CCP, the food safety team shall identify and document the limits that separate safe from unsafe product (critical limits). The food safety team shall validate all of the critical limits to ensure the level of control of the identified food safety hazard(s) and that all critical limits and control measures individually or in combination effectively provide the level of control required (refer to 2.5.2.1).
So, the requirement is to have defined limits in your food safety plan. This is an example of a HACCP Worksheet from CODEX:
CODEX General Principles of Food Hygiene Example of a HACCP Worksheet.png 181.87KB
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Referencing documentation is useful part of validation but you will also need to clearly define the specific critical limits for your critical control points. See this FDA explanation for Establishing critical limits (Principle 3). In this example, the HACCP team concluded that a thermal process equivalent to 155° F for 16 seconds would be necessary to assure the safety of this product.
Note that sometimes a minimum core temperature is acceptable for example when cooking joints.
My question would be, have you clearly defined your critical limits as above?
Kind regards,
Tony