Certified Dietary Manager (CDM) Practice Exam

The term "critical action" in food safety specifically refers to the response required when there is a failure to meet established critical limits during food handling or preparation processes. These critical limits are set to ensure food safety and prevent hazards such as contamination or foodborne illness. When a critical limit is not achieved, a critical action must be taken to correct the deviation and restore safety, such as re-evaluating the food item, disposing of it, or implementing corrective measures.

In the context of food safety practices, the ability to recognize when a critical limit is breached and respond appropriately is crucial for maintaining food safety standards. This proactive approach helps to mitigate risks to public health and ensure that food served to consumers is safe for consumption. The other choices do not directly address the urgency or specific response required when safety limits are not met.