Which principle involves having a plan for corrective actions if safety limits are not met?

The principle that involves having a plan for corrective actions if safety limits are not met is focused on ensuring that any deviations from established safety standards are promptly addressed to maintain food safety. This principle is crucial for effective food safety management systems because it provides a structured approach to responding to issues that arise.

When safety limits are not met, establishing corrective actions allows food handlers and managers to take immediate steps to rectify the situation, which helps to prevent potential hazards from compromising food safety. This could involve activities such as identifying the source of the problem, implementing changes to processes, retraining staff, or recalling products if necessary.

Having a solid plan for corrective action is a pivotal aspect of a food safety management system, as it emphasizes the importance of proactive measures in ensuring that food remains safe for consumption. It ensures that there are clear, defined steps to follow that can mitigate risks, thus safeguarding public health.