Which principle focuses on taking corrective actions when monitoring indicates that a critical limit has not been met?

The principle that focuses on taking corrective actions when monitoring indicates that a critical limit has not been met is centered around the establishment of corrective actions. This principle is crucial in food safety management as it ensures that there’s a plan in place to address any deviations from critical limits that could lead to food safety hazards.

When monitoring reveals that a critical limit has not been achieved—whether this pertains to temperature, time, or other critical parameters—it is essential to take immediate corrective actions to rectify the situation. These actions may include adjusting processes, retraining staff, or discarding unsafe food products, depending on the severity of the deviation.

Having a robust system for corrective actions helps ensure that not only are potential food safety risks mitigated promptly, but it also aids in continuous improvement of food safety practices within the organization. This principle is part of a comprehensive food safety management system that aims to minimize risks associated with foodborne illnesses and enhance the overall safety of food served to customers.