What are two common examples of critical limits at CCPs?

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Critical limits at CCPs are specific, measurable thresholds used to ensure a hazard is controlled during the process. Two common examples are a cooking temperature threshold and a cooling criterion. Reaching a defined cooking temperature, such as 165°F for poultry, ensures enough heat is applied to inactivate pathogens. A chilling criterion, like keeping the time to cool within a defined window or maintaining a minimum cooling rate, prevents rapid bacterial growth as the product transitions from cooking to storage. These parameters are practical levers that directly affect safety outcomes and are routinely monitored with temperature devices and timers. In contrast, scheduling aspects, packaging aesthetics, or general product specs do not directly control the safety hazard at a specific processing step, which is why they aren’t typical critical limits at CCPs.