Critical Control Points

UK Critical Limits Reference Table: Temperatures, Times & Tolerances

UK Critical Limits Reference Table

Quick answer

This article provides a single, comprehensive reference for the critical limits most commonly used in UK food businesses. Each limit is presented with its regulatory or guidance source, the hazard it controls, and practical notes on application. Use this as a quick reference when building or reviewing your HACCP plan, but always validate limits against your specific products and processes. Critical limits are not one-size-fits-all - they must be appropriate for the hazards identified in your own hazard analysis.

75C cooking, 63C hot holding, and 8C chilled storage are the three most fundamental UK critical limits
Scotland requires 82C for reheating - a higher standard than the rest of the UK
pH 4.6 and aw 0.94 are the key thresholds for C. botulinum control in preserved and vacuum-packed foods

Key takeaways

75C cooking, 63C hot holding, and 8C chilled storage are the three most fundamental UK critical limits

Scotland requires 82C for reheating - a higher standard than the rest of the UK

pH 4.6 and aw 0.94 are the key thresholds for C. botulinum control in preserved and vacuum-packed foods

Always document the regulatory or scientific source for each critical limit in your HACCP plan

Critical limits for specific products (minced meat at 2C, fish at 0-2C) override general storage limits

Temperature Critical Limits

Cooking: 75C core temperature (FSA guidance). Equivalent: 70C for 2 minutes, 80C for 6 seconds. Controls: Salmonella, Campylobacter, E. coli O157, Listeria. Source: FSA guidance on cooking. Reheating (England, Wales, NI): 75C core temperature. Controls same pathogens as cooking, plus addresses spore-formers that may have germinated during cooling. Source: FSA guidance. Reheating (Scotland): 82C core temperature. Source: Food Safety (Temperature Control) (Scotland) Regulations 2006. Hot holding: 63C minimum food temperature. 2-hour exemption available for display. Controls: C. perfringens, B. cereus, S. aureus growth. Source: Food Safety and Hygiene (England) Regulations 2013, Schedule 4. Chilled storage: 8C maximum (legal). 1-5C recommended (best practice). Controls: Listeria growth rate, general pathogen multiplication. Source: Food Safety and Hygiene (England) Regulations 2013, Schedule 4. Frozen storage: -18C (industry standard). Controls: pathogen survival (dormancy, not death). Source: Industry practice, Quick Frozen Foodstuffs Regulations 1990. Delivery (chilled): Below 8C (legal max). Below 5C (best practice). Source: Same as chilled storage regulations.

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Time Critical Limits

Cooling: from 63C to below 8C within 90 minutes (FSA guidance). Alternative two-stage: 63C to 21C within 90 minutes, then 21C to 5C within 4 hours (total 6 hours maximum). Controls: C. perfringens growth during cooling. Source: FSA guidance, Codex Alimentarius. Hot holding 2-hour exemption: food may be held below 63C for a single period of up to 2 hours, then served or discarded. Source: Food Safety and Hygiene (England) Regulations 2013, Schedule 4. Rice cooling: cool to room temperature within 1 hour of cooking, then refrigerate immediately. Controls: Bacillus cereus spore germination. Source: FSA guidance. Pasteurisation (HTST): 72C for 15 seconds. Controls: all vegetative pathogens in milk. Source: Dairy Products (Hygiene) Regulations. Use-by dates: food must not be sold or used after the use-by date. Source: Food Safety and Hygiene (England) Regulations 2013, Regulation 27. Handwashing: minimum 20 seconds effective hand rubbing. Source: WHO guidance, FSA guidance.

pH, Water Activity, and Chemical Limits

pH critical limits: pH 4.6 or below prevents C. botulinum growth (critical for vacuum-packed and canned low-acid foods). pH 4.0 or below prevents growth of most foodborne pathogens. Source: Codex Alimentarius, ACMSF guidance. Water activity (aw): below 0.94 prevents C. botulinum growth. Below 0.90 prevents growth of most bacteria. Below 0.86 prevents S. aureus growth (the most tolerant common pathogen). Below 0.60 prevents growth of all micro-organisms. Source: ICMSF, Codex Alimentarius. Chlorine in wash water: 50-200 ppm free chlorine for produce washing (where used). Source: Industry practice. Note: not mandatory in UK but common in manufacturing. Sanitiser concentration: as per manufacturer instructions, typically 100-200 ppm available chlorine or equivalent for food contact surface sanitisation. Contact time typically 5-10 minutes. Source: Manufacturer instructions, BS EN standards.

Physical Hazard and Procedural Limits

Metal detection: ferrous 1.5mm, non-ferrous 2.0mm, stainless steel 2.5mm (validated in product). Source: Industry standard, BRC guidance. These limits may be tighter depending on retailer requirements or product type. Sieving/filtering: mesh size defined by product specification (e.g. 2mm mesh for dry ingredients to remove physical contaminants). Source: Process validation. Allergen segregation: procedural limit - allergen-free products prepared using dedicated, identified equipment with validated cleaning between allergen groups. Source: Food Information Regulations 2014, FSA guidance. Colour-coded equipment: red (raw meat), blue (raw fish), yellow (cooked meat), green (salad/fruit), brown (vegetables), white (bakery/dairy). Source: Industry standard, CIEH guidance. Probe calibration: +/- 1C accuracy (minimum). Calibrate weekly using ice-point method (0C in ice/water slurry). Source: FSA guidance, industry practice.

Specific Product Category Limits

Fresh minced meat and meat preparations: storage at 2C or below. Source: EC Regulation 853/2004, Annex III. Fresh fishery products: storage at melting ice temperature (0-2C). Source: EC Regulation 853/2004, Annex III. Fresh poultry: storage at 4C or below. Source: EC Regulation 853/2004, Annex III. Eggs: store below 20C (legal), below 5C recommended for catering. Source: EC Regulation 589/2008, FSA guidance. Shellfish (live bivalve molluscs): from classified harvesting areas only (Class A, B, or C). Source: EC Regulation 853/2004, Annex III. Sous vide: 70C for 2 minutes or validated equivalent at the thermal centre. Chill to below 3C within 90 minutes after cooking. Shelf life maximum 5 days at 3C unless validated for longer. Source: SVAC (Sous Vide Advisory Committee) guidance, ECFF guidance. Vacuum-packed and MAP products: if pH above 4.6 and aw above 0.94, must be stored below 3C (Listeria control) or shelf life limited to 10 days. Source: EC Regulation 2073/2005 (as retained), ACMSF guidance on vacuum packing.

What to do next

Print and laminate this reference table for your kitchen

Create a simplified version of the critical limits relevant to your operation and display it where staff conduct CCP monitoring.

Cross-reference your HACCP plan

Check every critical limit in your current HACCP plan against this reference. Ensure each one has a documented source and is appropriate for your products.

Check product-specific limits for your menu

If you handle minced meat, fish, eggs, or sous vide products, verify you are meeting the product-specific limits, not just the general ones.

Common mistakes to avoid

Mistake

Applying the 8C chilled storage limit to all products equally

Instead

Fresh minced meat must be at 2C or below, fresh fish at 0-2C, and fresh poultry at 4C or below. The 8C limit is a general maximum, not a universal target.

Mistake

Not knowing the Scotland-specific reheating requirement

Instead

If you operate in Scotland, your reheating critical limit must be 82C, not 75C. This is a legal requirement under Scottish regulations.

Mistake

Using the 2-hour exemption routinely instead of maintaining hot holding

Instead

The 2-hour exemption is for exceptional circumstances, not daily practice. If food regularly drops below 63C during service, your hot holding equipment is inadequate.

Frequently asked questions

Are these critical limits mandatory by law?

Some are legal requirements (8C chilled storage, 63C hot holding, use-by dates). Others are FSA guidance or industry best practice (75C cooking, 90-minute cooling). Your HACCP plan must demonstrate that your chosen critical limits control the identified hazards. Deviating from established guidance requires documented scientific justification.

Can I use tighter limits than the legal minimum?

Yes, and it is recommended. Operating at 5C instead of 8C for chilled storage, or cooking to 80C instead of 75C, provides a safety margin. Many auditors and EHOs view tighter limits favourably as evidence of a robust food safety culture.

Where can I find the original regulatory sources?

UK food safety regulations are available at legislation.gov.uk. FSA guidance is published at food.gov.uk. EC regulations retained in UK law are available through legislation.gov.uk under "retained EU law." Codex Alimentarius standards are at fao.org/fao-who-codexalimentarius.

Do these limits apply in Northern Ireland?

Northern Ireland follows the same regulations as England and Wales for most food safety limits, with the addition of EU regulations that continue to apply under the Windsor Framework. The critical limits listed here are applicable across the UK unless stated otherwise (Scotland reheating).

How often should I review my critical limits?

At least annually as part of your HACCP review, and whenever there is a change to products, processes, equipment, regulations, or scientific understanding. Also review after any CCP failure or food safety incident.

Critical Control Points