What must be done if a critical limit is not met?

When a critical limit is not met, it is essential to implement corrective actions to address the deviation and prevent potential food safety hazards. Critical limits are established to ensure that food is processed or stored under safe conditions. If these limits are breached, corrective actions are necessary to bring the process back into compliance and ensure the safety of the food product.

Such corrective actions might include adjusting cooking times or temperatures, discarding food that has been potentially compromised, or retraining staff on food safety procedures. This response is crucial to minimize risks of foodborne illness and ensure that the food being served meets safety standards.

Continuing with normal operations without addressing a deviation would jeopardize food safety. Changing the recipe might not directly address the underlying issue related to the critical limit, and reviewing the menu would not effectively resolve the immediate concern of food safety. Implementing corrective actions is the critical step needed to ensure compliance and maintain a safe food production environment.