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Critical limitA criterion which separates acceptability from unacceptability.
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Critical limitA criterion which separates acceptability from unacceptability.
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Critical limitA criterion which separates acceptability from unacceptability.
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Critical limitThe maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food hazard. The specific temperature and time required for an effective pasteurization treatment is an example of a critical limi [..]
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Critical limitA monitored point which separates acceptable from unacceptable. For example in temperature control. Hot holding at 63oC - Lower than 63oC would be unacceptable, whereas 63oC or above would be acceptab [..]
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