What is a potential consequence of failing to monitor critical limits?

Failing to monitor critical limits can lead to a high risk of foodborne illnesses, which is a significant concern in food safety management. Critical limits are established standards that ensure food safety by controlling hazards at critical points in the production process. When these limits are not properly monitored, there is an increased likelihood that harmful microorganisms or chemical hazards will not be adequately controlled. This could allow contaminated food to reach consumers, potentially leading to outbreaks of foodborne illnesses. The importance of continuous monitoring is underscored in HACCP principles, as it directly impacts public health and safety.

The other choices do not relate to the crucial aspects of monitoring critical limits in the context of food safety; instead, they reflect operational improvements or employee satisfaction, which are not the immediate consequences of failing to adhere to food safety monitoring protocols.