| Standardization field | Chemicals, chemical engineering, agricultural and food products |
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| Technical committee | BAS/TC 43- Food |
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| Term (EN) | critical limit |
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| Definition (EN) | criterion which separates acceptability from unacceptability
NOTE 1 Adapted from Reference [11].
NOTE 2 Critical limits are established to determine whether a CCP (3.10) remains in control. If a critical limit is exceeded or violated, the products affected are deemed to be potentially unsafe. |
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| Term (FR) | |
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| Definition (FR) | |
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| Term (DE) | |
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| Definition (DE) | |
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| Term (BS) | kritična granica |
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| Definition (BS) | Kriterij koji razdvaja prihvatljivo od neprihvatljivog.
NAPOMENA 1 Prilagođeno iz reference [11].
NAPOMENA 2 Kritične su granice utvrđene za određivanje ostaje li CCP (3.10) pod kontrolom. Ako je kritična granica premašena ili prekršena, ti se proizvodi smatraju potencijalno nesigurnima. |
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| Term (HR) | |
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| Definition (HR) | |
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| Term (SR) | |
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| Definition (SR) | |
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| Date | 2016-01-27 |
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| Standards | BAS EN ISO 22000:2010 |
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