Corrective action
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This document discusses corrective actions for deviations from critical control points in food production. It defines corrective actions and lists options such as isolating product, reprocessing, or destroying product. Corrective actions must correct and eliminate causes, restore control, determine causes to prevent future issues, and identify affected product for proper disposition either through release, reworking, or destruction. Records of corrective actions must be kept.
Corrective action
- 1. Chapter 9 Corrective Actions
- 2. Objective In this module, you will learn: The definition of corrective actions Procedures for corrective action, and Record-keeping requirements for corrective actions
- 3. Principle 5 Establish corrective actions
- 4. Corrective Action Procedures to be followed when a deviation occurs
- 5. Corrective Action Options Include: Isolating and holding product for safety evaluation Diverting the affected product or ingredients to another line where deviation would not be considered critical Reprocessing Destroying product
- 6. Corrective Action Components To correct and eliminate the cause of the deviation and restore process control Bring CCP back under control Determine cause of deviation to prevent future recurrence To identify the product that was produced during the process deviation and determine its disposition
- 7. Product Disposition Step 1: Determine if the product presents a safety hazard based on expert evaluation or on physical, chemical or microbiological testing Step 2: If no hazard exists based on the evaluations in Step 1, the product may be released Step 3: If a potential hazard exists (based on the evaluations in Step 1), determine if the product can be reworked/reprocessed, or diverted for a safe use Step 4: If potentially hazardous product cannot be handled as described in Step 3, the product must be destroyed. This is usually the most expensive option and is usually regarded as the last resort
- 8. Corrective Actions: Example Deviation Temperature of milk at pasteurizer drops below critical limit Corrective Action Milk flow is diverted until temperature recovers. Diverted product is repasteurized. Check the operation of the heating/cooling units to determine the reason for the temperature deviation that caused the flow diversion. Repair if necessary, re-establish control and resume production
- 9. Corrective Actions: Example Deviation Product (e.g., hot-smoked fish) does not reach required internal temperature for the required time Corrective Action Recook or destroy product
- 10. HACCP Plan Form: Corrective Actions 1. CCP 2. Hazard 3. Critical Limits What How Frequency Who Monitoring 4. 5. 6. 9. Verification 8. Corrective Action(s) 10. Records 7.