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

When a critical limit is not met, it is essential to document the issue and implement corrective actions. This process is fundamental to HACCP because it ensures that any deviation from established critical limits is carefully tracked and addressed to maintain food safety.

Documentation provides a clear record of the occurrence, which is vital for understanding the root cause of the deviation and for regulatory compliance. Additionally, implementing corrective actions helps to rectify the situation, prevents the production of potentially unsafe products, and allows for adjustments to be made in the process to avoid similar issues in the future. This proactive approach minimizes risk and ensures that food safety standards are upheld, thereby protecting consumers and maintaining the integrity of the food production process.

Other options may not directly address the violation of critical limits or ensure the safety of the food products as effectively as documenting and correcting the issue.