What is an example of a critical limit in a HACCP plan?

• A. Check expiration date
• B. Take the temperature of pork chops
• C. Weigh the pork
• D. Smell the pork

Answer: (B)

A critical limit is a specific, measurable criterion at a HACCP CCP that must be met to control a food safety hazard. Taking the temperature of pork chops provides a clear, objective measure: the internal temperature must reach a safe level for the product to be considered safe. Using a calibrated thermometer makes this criterion verifiable and science-based, directly tying the cooking process to controlling pathogens.

Other options don’t serve as reliable critical limits in this context: checking an expiration date is a general safety practice not tied to a cooking-critical step; weighing the meat is about portion control or yield, not a safety criterion; smelling the pork relies on a subjective sensory judgment and isn’t a verifiable, measurable control at a CCP.