A deviation from established limits at a stage in a process where control is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level signifies a loss of control. Consider, for example, a food product requiring a minimum internal temperature to destroy harmful bacteria. If the temperature falls below this minimum during cooking, the intended safety outcome is jeopardized.
Such occurrences undermine the integrity of food safety management systems. Recognizing and addressing these situations promptly is crucial for mitigating potential risks to consumer health, preventing product recalls, and maintaining regulatory compliance. Historically, failures to control hazards at critical points have led to outbreaks of foodborne illnesses, resulting in significant public health and economic consequences.