In HACCP, what is the procedure if a critical limit is not met?

When a critical limit is not met in a HACCP plan, the appropriate procedure is to take immediate corrective action. Critical limits are established to ensure that specific safety standards are maintained at each critical control point (CCP). If these limits are not met, it signifies a potential food safety hazard that needs to be addressed promptly to prevent any unsafe food from reaching consumers.

Immediate corrective action may involve several steps, such as halting production, evaluating the extent of the deviation, determining the cause, and implementing measures to rectify the situation. This proactive response helps ensure that food safety is prioritized and that any non-compliant products are identified and controlled before they pose a risk to public health. Additionally, immediate corrective actions might include retraining staff, adjusting equipment, or modifying processes to prevent future occurrences.

The importance of taking immediate corrective action lies in its role in maintaining compliance with safety standards and protecting consumers from foodborne illnesses. This systematic approach is essential to the effectiveness of the HACCP system in monitoring and controlling food safety risks.