If a critical limit in a HACCP plan is not met, what is the immediate action required?

When a critical limit in a Hazard Analysis and Critical Control Points (HACCP) plan is not met, taking corrective action is essential. This step is vital because a critical limit is a specific and measurable threshold that must be adhered to in order to ensure food safety. If this limit is not met, it indicates a potential risk of foodborne illness, and immediate action is necessary to address this risk.

Corrective actions may involve steps to rectify the immediate problem, such as adjusting the monitoring processes, implementing additional measures to control the hazard, or disposing of affected products to prevent them from reaching consumers. The effectiveness of these corrective actions is crucial to maintaining the safety and quality of the food being produced.

Documenting the incident, notifying the health department, or reassessing the HACCP plan are also important components of a comprehensive food safety strategy, but they would follow the immediate corrective actions that need to be executed to mitigate the risk presented by the failure to meet the critical limit.