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Module 12 · Principle 5 — Corrective Action0% complete · 7 slides left
HACCP Level 3
HACCP Level 3
Module 12
This course contains audio. Use headphones in public places.
Introduction
Introduction

Even the best systems sometimes go wrong. A fridge breaks down, a batch is undercooked, or a metal detector fails its check.

Corrective action is what the business does when monitoring shows that a critical control point is out of control. The actions must be planned in advance, so that staff know exactly what to do, and do it straight away.

What Corrective Action Must Do
What Corrective Action Must Do

For each CCP, the corrective action procedure must:

  • Bring the CCP back under control.
  • Deal with any food that was produced while it was out of control.
  • Identify the cause, and put it right, so that it does not happen again.
  • Name the person who has the authority to decide what happens to the food.
  • Be recorded every time it is used.
Dealing with Affected Food
Dealing with Affected Food

Any food that may be unsafe must be identified and isolated, so that it cannot be used by mistake. Depending on the situation, it may be:

  • Corrected, for example by continuing to cook food until it reaches the critical limit.
  • Reprocessed, if this is safe.
  • Used for a different, safe purpose.
  • Thrown away.

If there is any doubt, throw it out. If unsafe food has already left the business, it may need to be withdrawn or recalled.

Examples
Examples
  • Cooked food has not reached 75°C at the core: continue cooking until it does, and check the oven.
  • A fridge is above 5°C: move the food to another fridge, assess how long it was warm, discard high-risk food if in doubt, and call an engineer.
  • A metal detector fails its check: stop the line, hold everything produced since the last good check, and re-inspect it once the detector is repaired.
Recording Corrective Action
Recording Corrective Action

Every corrective action must be recorded, including:

  • What went wrong, when, and how it was found.
  • What was done to the food, and to the process.
  • The cause, and what was done to stop it happening again.
  • Who took the action, and who approved it.

If the same problem keeps happening, the HACCP plan itself may need to be reviewed.

Summary

In this module, you have learned that:

Corrective action is planned in advance, and taken when a CCP is out of control.

Affected food is isolated, then corrected, reprocessed or thrown away. If in doubt, throw it out.

The cause is fixed, and every corrective action is recorded.

In the next module, we will look at Principle 6: validation and verification.

Knowledge Check
When is corrective action taken?
Select one answer, then press Check.
When a CCP is out of control
At the end of every week
Only after a customer complains
When an inspector visits
Correct. Corrective action is taken whenever monitoring shows that a CCP is out of control.
Not quite. Think about what monitoring is designed to detect, and try again.
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