What should be done if a Critical Limit is not met?

If a Critical Limit is not met, the most appropriate action is to follow predetermined corrective actions. This approach is crucial in food safety management as it ensures that any deviation from the established safety protocols is addressed systematically. Corrective actions are pre-defined responses that are part of a food safety plan, which may include steps such as re-evaluating the food's safety, adjusting cooking or holding times, or isolating and monitoring affected products. This not only helps in mitigating risks but also ensures that food items can be handled safely, thereby preventing foodborne illnesses.

In contrast, discarding food immediately might lead to unnecessary waste and may not be necessary if corrective actions can resolve the issue. Ignoring the problem if the food appears fine undermines food safety principles, as it can lead to serious health risks. Waiting for another shift to take action could delay necessary interventions, allowing unsafe food conditions to persist. Following predetermined corrective actions is essential for maintaining compliance with food safety standards and protecting public health.