What should be done if critical limits are not met according to HACCP principles?

In the context of Hazard Analysis and Critical Control Points (HACCP) principles, if critical limits are not met, it is essential to establish corrective actions. This is because critical limits are the thresholds that must be maintained to ensure food safety, and failing to meet them could result in unsafe food products. Corrective actions are predetermined responses that must be taken to address and rectify the failure in meeting those limits.

Implementing corrective actions typically involves identifying the cause of the failure, addressing the issue to bring the process back under control, and verifying that the critical limits are being met again. This ensures that food safety is maintained and also aids in preventing similar issues in the future.

While documenting the failure, changing the food handling staff, and enhancing verification procedures might be necessary steps in a broader food safety program, they do not directly address the immediate concern of rectifying the situation when critical limits are not met. Therefore, establishing corrective actions is the most appropriate and direct response according to HACCP principles.