Template

HACCP Principle 3: Define Critical Limits

by Jack Olseen, from the Community

20+

This HACCP resource focuses on Principle 3: defining critical limits for each critical control point. Record acceptable ranges for time, temperature, and composition, document how limits were determined, and specify corrective actions when thresholds are breached. Use it as a practical guide to maintain product quality and food safety across your production processes.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Define Critical Limits (HACCP Principle 3)
This checklist is the third step in establishing a HACCP Plan. The third HACCP Principle involves setting critical limits for each preventive measure at CCPs. These critical limits are the specific criteria—such as temperature, time, or chemical properties—that must be met to control hazards at critical control points. They define the safety boundaries needed to prevent, eliminate, or reduce food safety risks. Critical limits must be precise and clearly defined. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.
by HACCP International
Downloads: 20+
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Template
HACCP Principle 2: Determine Critical Control Points
This HACCP Principle 2 checklist guides teams to determine Critical Control Points across the food production process. Record biological, chemical, and physical hazards, set critical limits, specify monitoring methods, equipment, frequency, and responsible personnel. Document corrective actions for limit deviations and verify activities. Use SafetyCulture to capture data on site and generate audit-ready reports that support ongoing food safety compliance.
by Jack Olseen, from the Community
Downloads: 10+
Get
Template
Food Safety HACCP Plan Template
Build a robust Food Safety HACCP plan with this ready-to-use template. Document each process step, identify biological, chemical, physical, and allergen hazards, and set clear critical limits for every critical control point. Standardize monitoring procedures with what, how, frequency, and who fields, and capture corrective actions when limits are breached. Include photos, preventive measures, and sign-off to verify completion. Ideal for food production and service teams seeking a practical, compliant approach to hazard analysis and CCP management.
by Quan Anderson, from the Community
Downloads: 10+
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Template
HACCP Principle 5: Corrective Actions Checklist
Use this HACCP Principle 5 corrective actions checklist to identify deviations from critical limits, capture root causes, and define clear corrective steps that prevent unsafe food from reaching customers. Assign owners and due dates, track resolution progress, and verify effectiveness to ensure your food safety plan remains compliant. Record actions taken, follow up on recurring issues, and schedule the next evaluation to drive continual improvement and audit readiness across your HACCP system.
by Jack Olseen, from the Community
Downloads: 10+
Get

Define Critical Limits (HACCP Principle 3)

This checklist is the third step in establishing a HACCP Plan. The third HACCP Principle involves setting critical limits for each preventive measure at CCPs. These critical limits are the specific criteria—such as temperature, time, or chemical properties—that must be met to control hazards at critical control points. They define the safety boundaries needed to prevent, eliminate, or reduce food safety risks. Critical limits must be precise and clearly defined. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.

by HACCP International

20+

Get

Template

HACCP Principle 2: Determine Critical Control Points

This HACCP Principle 2 checklist guides teams to determine Critical Control Points across the food production process. Record biological, chemical, and physical hazards, set critical limits, specify monitoring methods, equipment, frequency, and responsible personnel. Document corrective actions for limit deviations and verify activities. Use SafetyCulture to capture data on site and generate audit-ready reports that support ongoing food safety compliance.

by Jack Olseen, from the Community

10+

Get

Template

Food Safety HACCP Plan Template

Build a robust Food Safety HACCP plan with this ready-to-use template. Document each process step, identify biological, chemical, physical, and allergen hazards, and set clear critical limits for every critical control point. Standardize monitoring procedures with what, how, frequency, and who fields, and capture corrective actions when limits are breached. Include photos, preventive measures, and sign-off to verify completion. Ideal for food production and service teams seeking a practical, compliant approach to hazard analysis and CCP management.

by Quan Anderson, from the Community

10+

Get

Template

HACCP Principle 5: Corrective Actions Checklist

Use this HACCP Principle 5 corrective actions checklist to identify deviations from critical limits, capture root causes, and define clear corrective steps that prevent unsafe food from reaching customers. Assign owners and due dates, track resolution progress, and verify effectiveness to ensure your food safety plan remains compliant. Record actions taken, follow up on recurring issues, and schedule the next evaluation to drive continual improvement and audit readiness across your HACCP system.

by Jack Olseen, from the Community

10+

Get

HACCP Principle 3: Define Critical Limits

About author

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Define Critical Limits (HACCP Principle 3)

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