Developing your HACCP Plan: Corrective Action
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying and controlling potential hazards in food production. It consists of seven principles that together form a comprehensive and effective food safety management system. One of these principles is corrective action, which is the focus of this page.
Corrective action is an essential component of the HACCP system as it is responsible for taking appropriate measures to eliminate the root cause of any identified hazard. In other words, corrective action is the process of identifying, investigating, and eliminating the cause of a problem to prevent it from occurring again.
The corrective action process starts with identifying the non-conformity or deviation from the HACCP plan. The non-conformity could be a deviation from the critical limit or a failure to meet the standard operating procedures (SOPs). Once the non-conformity has been identified, the root cause of the problem must be investigated to prevent it from recurring. The root cause can be identified by using tools such as the Fishbone diagram or the 5 Whys.
Once the root cause has been identified, corrective action can be taken to prevent the problem from happening again. Corrective action can take several forms, depending on the nature and severity of the problem. Examples of corrective action include retraining employees, modifying equipment or procedures, and updating the HACCP plan.
It is important to note that corrective action must be taken immediately, and the effectiveness of the corrective action must be evaluated. The evaluation process involves monitoring the system to ensure that the problem has been resolved and that the corrective action taken is effective in preventing a recurrence.
In conclusion, corrective action is a critical component of the HACCP system as it helps to prevent food safety hazards from occurring. The corrective action process involves identifying non-conformities, investigating the root cause of the problem, taking corrective action, and evaluating the effectiveness of the corrective action taken. By following the corrective action principle of HACCP, food safety hazards can be effectively controlled, and the safety of the food supply can be ensured.
