Corrective actions should be taken when?

Corrective actions should be taken when critical limits are not followed because critical limits are the key thresholds established in a food safety plan that help ensure food is safe for consumption. These limits pertain to factors such as temperature, pH, or cooking times that must be adhered to in order to mitigate the risk of foodborne illnesses. When these limits are breached, it is essential to take immediate corrective actions to address the situation, whether by adjusting the process, discarding affected food, or retraining staff to prevent recurrence.

In contrast, meeting established standards generally indicates that safe practices are being followed, which does not necessitate a corrective action. Equipment malfunctions may require maintenance or repair, but taking corrective action would typically relate to how the malfunction impacts critical limits. Lastly, while timely food delivery is important for operational efficiency, it does not directly relate to food safety unless it causes a lapse in the critical limits established for food safety protocols. Thus, the most pressing situation requiring immediate corrective action is when critical limits are not adhered to.