FOOD SAFETY

Corrective action is taken whenever a critical control limit is exceeded. Each critical control point identified in the HACCP plan will also need a specific planned corrective action to be taken if the control limit is exceeded.

The action or actions taken have two purposes, to control any nonconforming product
resulting from the loss of control, and to identify the cause, eliminate it and prevent the situation from reoccurring.

By identifying the corrective action before an out of control situation occurs, you are prepared to take action quickly if and when it does occur. Identification of the action should also include responsibilities and authorities for taking action.

The product that was processed or manufactured when the process was operating outside control limits must be immediately identified and controlled to prevent its continuing through production. The HACCP plan will also assign responsibility for determining product disposition. Will the product be disposed of, reworked, regraded?
The disposition must be recorded.

The cause of the loss of control must then be identified. This may require a root cause analysis and investigation to identify underlying causes. Once the cause is identified, corrective action is required to eliminate the cause, and prevent it from happening again. This may include changing procedures or equipment, evaluating
and improving training or many other possible actions.

Section 4: SQF 2000 System Requirements:

4.3 Specification and Product Development
4.3.1 Product Development and Realization
4.3.2 Raw materials
4.3.3 Packaging
4.3.4 Contract Service Providers
4.3.5 Contract Manufacturers
4.3.6 Finished product
4.4 Attaining Food Safety
4.4.1 Food Legislation (Regulation)
4.4.2 Food Safety Fundamentals
4.4.3 Food Safety Plan
4.4.4 Food Quality Plan
4.4.5 Incoming Goods and Services
4.4.6 Corrective and Preventative Action
4.4.7 Non-conforming Product or Equipment
4.4.8 Product Rework
4.4.9 Product Release
4.4.10 Stock Rotation