{"data":{"id":"us-ca/hsc-113761","jurisdiction":"us-ca","citation":"HSC § 113761","heading":"","body":"“Critical limit” means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur.","path":["Health and Safety Code - HSC","DIVISION 104. ENVIRONMENTAL HEALTH [106500. - 119406.]","PART 7. CALIFORNIA RETAIL FOOD CODE [113700. - 114437.]","CHAPTER 2. Definitions [113728. - 113941.]"],"source_url":"https://downloads.leginfo.legislature.ca.gov/pubinfo_2025.zip","current_through":"2026-09-13","vintage":"","retrieved_at":"2026-09-14T05:56:33Z","sha256":"fd683375af38637c2d1d5f5144f87f3219ad8e869da7a37b4920e40bba6ae99f","source_id":"us-ca","stale":false,"prev":"us-ca/hsc-113760","next":"us-ca/hsc-113763"},"notice":"GroundRules: Original legal text. Not legal advice."}