What must occur when a Critical Limit is not met?

When a Critical Limit is not met, it is essential that a Corrective Action must occur. In food safety management, Critical Limits are the thresholds that must not be exceeded to ensure that food remains safe for consumption. These limits may pertain to temperature, time, pH, and other factors critical for controlling hazards.

When these limits are breached, it indicates a potential risk to food safety. Therefore, it is necessary to implement corrective actions immediately to address the issue, which may include altering the process or deciding whether the affected food items can still be used or need to be discarded. This proactive approach helps prevent foodborne illness and ensures compliance with health regulations.

Other options, while they may seem relevant in different scenarios, do not directly address the immediate need for action when a Critical Limit is not met. Evaluations, training sessions, and inspection reviews may be important for overall food safety processes, but they do not provide the urgent response needed to rectify a Critical Limit breach.