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[Introduction to HACCP] Corrective Actions
After establishing the monitoring procedures, the HACCP team should focus on the fifth principle, “Establish Corrective Actions.” This lesson focuses on establishing appropriate corrective actions that must be taken when a deviation from a Critical Limit occurs. This lesson covers the definition and objective of corrective actions, the options and procedures for taking corrective actions, and recordkeeping and regulatory requirements for corrective actions.
The Food Institute Training Portal
The Hazard Analysis and Critical Control Point system, or HACCP, focuses on preventing problems that could lead to foodborne illness or injury. HACCP is a management system that is required for meat and poultry products amenable to the US Department of Agriculture (USDA) inspection plus seafood and juice products amenable to Food and Drug Administration (FDA) inspection. This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.