What term describes specified values for control measures that eliminate or reduce hazards at CCPs?

The term that best describes specified values for control measures that eliminate or reduce hazards at Critical Control Points (CCPs) is "target levels." In the context of Hazard Analysis Critical Control Points (HACCP), target levels are established to ensure that safety measures are effective in managing food safety risks. These levels provide quantifiable criteria, such as time, temperature, or pH, that must be achieved to ensure that hazards are effectively controlled and do not pose a threat to food safety.

By setting target levels for each CCP, food establishments can measure their operations against these benchmarks, ensuring compliance with safety procedures and regulations. This concept is crucial for maintaining the integrity of food safety systems, as it helps identify deviations from established standards that could lead to potential hazards.