Practice · Food Safety and Quality Auditor

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asq-cfsqa_d1_c0f629818ed5 domain/d1 · medium single

A HACCP team is defining critical limits for a cooking CCP. Which activity best reflects the correct basis for establishing those critical limits under Principle 3?

A Setting limits at the tightest values the production line can consistently achieve
B Using appropriate scientific sources related to chemical, microbiological, and physical limits
C Adopting the customer's specification limits as the critical limits
D Averaging historical monitoring data collected during past production runs

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