Which of the following steps is third in a HACCP plan?

In a HACCP (Hazard Analysis and Critical Control Points) plan, the third step involves the establishment of critical limits. This step follows the hazard analysis, where potential hazards in the food production process are identified. After identifying these hazards, it is essential to determine specific criteria that must be met to ensure that each identified critical control point (CCP) is under control.

The establishment of critical limits ensures food safety by setting measurable parameters such as time, temperature, pH, or other quantifiable factors that must be adhered to during food handling and processing. For example, if cooking is identified as a critical control point, the critical limit could be defined as reaching a minimum temperature that is necessary to eliminate pathogens.

This step is critical because it defines the threshold at which a food safety hazard, if not controlled, may pose a risk. Failure to establish these limits could lead to unsafe food products, ultimately affecting public health.

The earlier steps in the process are crucial for identifying the hazards and determining control points, while subsequent steps revolve around monitoring these limits and outlining corrective actions if limits are not met. Thus, establishing critical limits is a foundational step that affects all subsequent actions in the HACCP framework.