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Setting critical limits in a HACCP plan is essential for ensuring food safety and reducing hazards to safe levels. Critical limits are the specific, measurable criteria that must be met to prevent, eliminate, or reduce a food safety hazard to an acceptable level. By establishing these limits, food handlers can monitor processes effectively, ensuring that the food being prepared is safe for consumption.

For example, in cooking processes, critical limits may include minimum internal temperatures for various foods. If the food does not reach the established critical limit, it may not be safe to consume, as harmful bacteria could survive. Thus, critical limits serve as benchmarks that guide food safety decisions and actions, ultimately helping to protect public health.

While determining cooking times, identifying hazards, and monitoring procedures are all important components of a HACCP plan, they support the broader aim of reducing hazards to safe levels through the application of critical limits.