What step should be taken if a critical limit is not met?

When a critical limit is not met in a HACCP plan, the appropriate step is to implement corrective actions and document the incident. This approach is vital because it emphasizes the need to address the failure immediately and ensure that the food safety hazard is controlled. Corrective actions may include identifying the cause of the deviation, taking measures to eliminate the problem, and assessing the affected products for safety.

Documenting the incident is equally important as it contributes to maintaining an accurate record of operations and responses. This documentation can be useful for future evaluations of processes and can help improve the overall HACCP plan by allowing for a thorough review during audits or assessments.

Other options, like notifying customers immediately or scheduling a staff meeting, either do not directly address the problem at hand or may not contribute positively to resolving the issue efficiently. These actions do not replace the need for corrective measures that actively rectify the failure to meet critical limits and ensure ongoing compliance with safety standards.