What action should be taken if monitoring indicates that a critical limit has not been met?

When monitoring indicates that a critical limit has not been met, the appropriate action is to implement corrective actions to bring the process back under control. This is a fundamental principle of Hazard Analysis and Critical Control Points (HACCP) that ensures food safety and quality.

Critical limits are established to ensure that hazards are controlled and that food products meet safety standards. If monitoring reveals that these limits are not met, it signals a potential risk that could lead to unsafe conditions. By taking corrective actions, such as adjusting the process, re-evaluating the monitoring systems, or discarding products that do not meet safety standards, you are actively working to mitigate the risk and prevent it from impacting the final product.

Without corrective actions, continuing production or adjusting critical limits without proper assessment could lead to non-compliance with health regulations and increase the risk of foodborne illnesses. Informing management alone is insufficient, as it does not address the immediate need for intervention to restore safe operations. The focus needs to be on rectifying the situation to uphold safety and quality standards in food production.