What action should be taken if a critical limit is not met?

When a critical limit is not met, it is essential to document the occurrence and take corrective action. This practice is crucial in a food safety management system, particularly within the Hazard Analysis Critical Control Point (HACCP) framework, which relies on monitoring critical limits to ensure food safety. Failing to meet a critical limit indicates that a potential risk to food safety has been identified, which requires immediate attention.

By documenting the event, you create a record that provides insight into the incident's circumstances, facilitating analysis and improving future prevention strategies. Taking corrective actions can involve addressing the specific issue that caused the deviation from the critical limit (such as adjusting temperatures, reprocessing food, or discarding potentially unsafe products), thus ensuring food safety is restored.

This response ensures compliance with food safety regulations and demonstrates a commitment to maintaining high food safety standards. Additionally, it prevents the risk of foodborne illnesses, which could arise from products being consumed that have not adhered to established safety guidelines.