Once Critical Control Points are identified, it is important to set critical limits for each of those control points. A critical limit is a level or an activity that needs to be reached or done, in order to ensure risks are eliminated and hazards are avoided at each identified critical point. Examples of Critical Limits may include:

• Cooking a whole chicken to 82 degrees Celsius.

• A recently cooked pot of beef chili needs to be kept hot. The critical limit for hot holding would be at least 60 degrees Celsius.

Critical limits for each task should be recorded and followed by all relevant workers.