Critical limits must be:

The correct answer highlights that critical limits must be measurable and verifiable because this ensures that food safety standards are quantifiable and can consistently be monitored throughout the food handling process. Measurable limits, such as specific temperature ranges, cooking times, and pH levels, provide clear criteria that can be tested and validated. This objectivity is essential not only for compliance with food safety guidelines but also for the protection of public health.

By having defined, measurable metrics, food safety managers and workers can evaluate whether a food product is being maintained within safe parameters. This process allows for consistent adherence to safety practices and facilitates necessary adjustments or corrective actions if a limit is not met. In contrast, subjective limits based on personal opinion or flexibility without valid scientific backing would undermine the integrity and reliability of food safety protocols. In addition, while state regulations may influence critical limits, they are not the sole determinant; scientific standards and established best practices play a significant role.