What is the correct way to handle a product that falls outside critical limits (e.g., chicken held at 130 F)?

When a product is found to be outside critical limits, such as chicken held at 130°F, the most appropriate action is to ensure the safety of food served to customers. Destroying the product is necessary because it has been held outside of the safe temperature range, which increases the risk of pathogen growth and foodborne illness. Keeping the product poses a risk to public health, and serving it immediately would only propagate that risk.

Other options such as getting the product back to critical limit values or quarantining it for further testing may seem practical but do not adequately address the immediate danger posed by potential contamination. Safeguarding consumer health is of utmost priority in food safety practices, thus making destruction the right course of action when critical limits are not adhered to.