Codex defines a corrective action as ‘any action to be taken when the results of monitoring at the CCP indicate a loss of control’. Corrective actions prevent unsafe product reaching the consumer. The HACCP Team must foresee any problems that could potentially occur for each CCP and decide on appropriate corrective actions.
There are two different types of corrective action:
Actions to be taken to prevent loss of control at a CCP. For example: failure to achieve an operational limit may require cooking longer to reach the correct core temperature.
Actions to be taken following a deviation at a CCP. For example: failure to achieve a critical limit may require placing products processed since the last satisfactory check on hold and stopping the line whilst further investigation is undertaken.
Action to prevent a deviation may require adjustments to the process to maintain operational limits within a stated range. Immediate adjustments to process may not be possible following a deviation of a critical limit and may involve stopping the line until the problem has been assessed and corrected. Provisional solutions to bring the process back under control may be put in place while permanent corrective actions are evaluated. Temporary adjustments or permanent modifications to the process must not cause or increase the risk of a hazard.
Procedures must be in place to identify, quarantine and assess non-conforming product when a critical limit is exceeded. Affected product must be clearly marked and if required held under conditions to minimise further deterioration. The assessment of a non-conforming product is based on expert evaluation and where appropriate further chemical, physical or microbiological tests. Satisfactory sampling and tests may determine the product is safe to release. Unsafe products can be reworked/reprocessed to make them safe or disposed if this is not possible.
Outline actions to take to regain control over the process and deal with the affected products.
Clearly define responsibilities for implementing and overseeing corrective actions and who needs to be informed when a deviation occurs.
Explain how to investigate and determine the cause for the loss of control.
Describe how and where to record corrective actions, such as:
- what actions were taken to regain to control over the process
- product code and quantity of affected product
- disposition of affected (e.g. rework or disposal)
- cause of deviation and action taken to prevent a recurrence
We cover corrective actions on all our accredited food safety and HACCP courses, including:
- Level 2 HACCP
- Level 2 Food Safety
- Level 3 Food Safety
- Level 3 HACCP
- Level 4 Food Safety
- Level 4 HACCP
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