HACCP Critical Limit Calculator
Evaluate time/temperature critical limits for different food types per FDA Food Code.
Inputs
Results
Critical Limit Met
No
Danger Zone Exceeded
No
Required Temperature (°F)155
Required Hold Time (sec)17
Temperature Deficiency (°F)0
Time Deficiency (sec)2
Danger Zone Time Left (min)210
Est. Log Reduction4
How to Use This Calculator
- Select the food type being cooked (poultry, ground meat, whole muscle, seafood, or reheated food).
- Enter the measured internal temperature in °F and hold time in seconds.
- Enter cumulative danger zone time (minutes food spent between 40–140 °F).
- The calculator shows whether the critical limit is met, required temperature and hold time, any deficiencies, danger zone status, and estimated log reduction achieved.
- If critical limit is not met, continue cooking until both temperature and hold time requirements are satisfied.
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