What should be established to ensure food safety during processing?

Establishing critical limits is essential for ensuring food safety during processing. Critical limits are specific criteria that must be met at each stage of food production to minimize risks and ensure that food remains safe for consumption. These limits are part of a system, often aligned with Hazard Analysis and Critical Control Points (HACCP), which focuses on identifying and controlling potential hazards in the food production process.

By setting these limits, food handlers and processing teams can monitor critical points in food preparation and processing — like temperature, time, pH levels, and others. If any critical limit is not met, corrective actions can be taken immediately to prevent unsafe food from reaching consumers. This proactive approach is a cornerstone of food safety management and helps prevent foodborne illnesses, ensuring that all food served is safe and of high quality.

Other choices, while important in their respective areas, do not directly influence food safety during the processing phase. For instance, customer feedback can highlight issues but does not prevent safety risks. Annual reviews might assess overall compliance but lack the specific real-time focus necessary for effective food safety management. Marketing plans do not pertain to food safety protocols and focus instead on promoting the food products. Thus, focusing on critical limits is the most effective strategy for maintaining