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3. When a critical control point is not met, a food handler must first
O verify the procedure.
A
take corrective action.
notify the regulatory authority.
O revise the training plan.
Question 3 of 90



Answer :

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Final answer:

In the food industry, when a critical control point is not met, a food handler must verify the procedure, take corrective action, and notify the regulatory authority.


Explanation:

When a critical control point is not met, a food handler must first



  2. Verify the procedure: Ensure that the established process is being followed correctly.

  4. Take corrective action: Address the deviation from critical limits to prevent unsafe food production.

  6. Notify the regulatory authority: Inform the appropriate regulatory body of the situation.


Corrective actions are crucial in maintaining food safety standards and preventing hazards in the food industry.


Learn more about food safety and critical control points here:

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