Section 410IAC7-24-22. "Critical limit" defined

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"Critical limit" means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur. (Indiana State Department of Health; 410 IAC 7-24-22; filed Oct 13, 2004, 12:30 p.m.: 28 IR 824; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)

                    
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