Food. To establish the critical limits it is crucial to know the regulatory requirements as well as the legal and commercial guidelines and the results obtained in scientific investigations and experimental studies related to the process. Among the criteria applied to establish critical limits is the measurement of the following factors: temperature. Weather. Humidity. Ph. Water activity. Physical dimensions of the product. Once all the critical limits have been established, they must be duly registered and documented in the haccp system worksheet,
indicating both the description of the process phase and the hazard and the ccp number. 4. Establish a surveillance system. To confirm compliance with the critical limits established for each ccp, it will be necessary to establish a monitoring method . This whatsapp number list method must be sensitive and allow workers to detect any anomaly or loss of control quickly. It will depend on this that corrective measures can be instituted immediately, which will allow the deterioration and loss of the product to be avoided or minimized. Surveillance can be carried out through observations or measurements of samples according to a previously established statistical sampling plan .
Surveillance by observation allows simple and rapid detection of anomalies that indicate non-compliance with ccps. The most frequently performed measurements are those related to temperature, time and humidity. 5. Establish corrective measures. If the surveillance system indicates that there is a breach of the critical limits, affecting the control of the phases of the haccp system, it will be necessary to adopt corrective measures immediately. Corrective measures must be established in relation to the hazards present at each ccp and the seriousness of the situation. The workers in charge of