Final answer:
The purpose of setting critical limits in a HACCP plan is to reduce hazards to safe levels by establishing specific criteria for each preventative measure to control food safety hazards.
Step-by-step explanation:
The purpose of setting critical limits in a HACCP plan is to reduce hazards to safe levels. Critical limits are specific criteria that must be met for each preventative measure associated with a Critical Control Point. This ensures that food safety hazards are controlled and the risk of foodborne illness is minimized. By establishing precise, measurable limits, such as temperature, time, or pH, a HACCP plan helps to identify when the process is out of control and immediate corrective action is needed to prevent a potential hazard from becoming a reality.