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Calcimator

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
  1. Select the food type being cooked (poultry, ground meat, whole muscle, seafood, or reheated food).
  2. Enter the measured internal temperature in °F and hold time in seconds.
  3. Enter cumulative danger zone time (minutes food spent between 40–140 °F).
  4. The calculator shows whether the critical limit is met, required temperature and hold time, any deficiencies, danger zone status, and estimated log reduction achieved.
  5. If critical limit is not met, continue cooking until both temperature and hold time requirements are satisfied.

What each input means

Food Type
Select the food type
Internal Temperature (°F)
Measured internal temperature of the food.
Hold Time at Temp (seconds)
Time held at the measured temperature.
Danger Zone Time (minutes)
Cumulative time food spent between 40-140°F.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    4 parameters
    Food Type = 2, Internal Temperature (°F) = 160, Hold Time at Temp (seconds) = 15, Danger Zone Time (minutes) = 30 = 4 input(s) provided
  2. Calculate Critical Limit Met
    Critical Limit Met
    No = No
  3. Calculate Danger Zone Exceeded
    Danger Zone Exceeded
    No = No
  4. Calculate Required Temperature
    Required Temperature
    155 = 155
  5. Calculate Required Hold Time
    Required Hold Time
    17 = 17

Engine last updated . Checked against 2 independently-derived tests — how we verify calculators.

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