If a critical limit in a HACCP System is not met, what must immediately be done?

In a HACCP (Hazard Analysis Critical Control Points) system, critical limits are established to ensure that food safety hazards are effectively controlled. If a critical limit is not met, it indicates that the potential for a food safety risk has occurred, and immediate action is required to address the situation. Therefore, taking corrective action is essential to eliminate the risk and prevent any unsafe food from reaching consumers.

Corrective actions can include adjusting processes, recalibrating equipment, retraining staff, or discarding products that are no longer safe. This proactive approach helps maintain food safety and ensures compliance with established food safety standards and regulations.

While recording observations and notifying the manager are also important steps in food safety management, they are not the immediate priority when a critical limit is not met. The first response should always focus on corrective action to mitigate potential risks and uphold food safety.