Final answer:
When a critical limit in a HACCP system is not met, the immediate response is to take Corrective Action to control the hazard and prevent unsafe food from being served, followed by documenting the incident.
Step-by-step explanation:
If a critical limit in a HACCP system is not met, the immediate action that must be taken is to take Corrective Action. HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety. When a deviation occurs, meaning a critical limit is not met, the procedure dictates that corrective action must be implemented to identify and control the hazard. This step is crucial to prevent the potential release or serving of unsafe food. After taking corrective action, the incident should be documented to ensure compliance with HACCP guidelines and maintain records, which may be reviewed by regulatory authorities or auditors. Notifying the authorities might be necessary in certain circumstances, particularly if the food safety issue poses significant risk to public health.