Final answer:
When critical limits are not met in a HACCP system, immediate corrective actions must be taken to address the non-compliance. This involves identifying the issue, documenting it, isolating affected product, and fixing the problem to ensure safety is restored. Further production can continue once the issue is rectified.
Step-by-step explanation:
The Hazard Analysis and Critical Control Point (HACCP) system is a scientific approach designed to prevent food safety problems. When critical limits are not met within the HACCP system, it is mandatory to take corrective actions immediately to address the non-compliance. This involves identifying the problem, isolating any affected product, and determining what went wrong and how to prevent it from reoccurring. The goal is to control the process to ensure that safety is restored. Actions can include reprocessing the product, diverting it to a use where the health hazard is not critical, or even destroying the product if necessary.
Documentation is also an essential part in handling deviations from critical limits. All occurrences must be recorded along with the details of the corrective actions taken. This data not only provides proof of compliance with HACCP principles but also serves as a historical record to aid in future troubleshooting and continuous system improvement.
Notifying regulatory authorities is only required if the incident poses an immediate and serious health risk to consumers, or if it is a requirement as per local regulations and industry standards. Production may continue once controls have been re-established and the critical limits are again being met. Indefinite cessation of production would only be necessary in extreme cases where food safety cannot be assured.
Therefore, the correct option, when critical limits in a HACCP plan are not met, is to take corrective actions immediately (Option C).