What action is taken when monitoring results at a control point or critical point show loss of control?

When monitoring results at a control point or critical point indicate a loss of control, the appropriate response is to implement corrective action. Corrective actions are specific steps taken to address and rectify non-compliance or failures in critical control measures, ensuring that food safety standards are maintained.

The primary goal of implementing corrective actions is to restore control over the identified issue and prevent it from recurring. This may include procedures such as adjusting cooking times or temperatures, discarding contaminated products, or modifying processes to realign with safety standards.

In the context of food safety management, effective corrective action is crucial because it demonstrates a proactive approach to managing potential risks and ensures the safety and quality of the food product.