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10. Step 10: Identify corrective actions
Corrective action is often defined as "any action that needs to be taken when the result of CCP monitoring indicates a loss of control".
Mastery (or mastered production situation) is defined as "a situation in which the methods followed are correct and the criteria are met". Deviation from an established intention is also used to refer to loss of control or "non-control".
For the HACCP team, it's a matter of pre-establishing the actions to be taken when the monitoring system(s) chosen in step 9 reveal(s) a deviation. This step must be highly structured and organized, for two reasons.
On the one hand, this may involve withdrawing non-compliant products from distribution (and keeping proof of this), and on the other hand, it involves reviewing deviations at regular intervals,...
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Step 10: Identify corrective actions
Step 11: Establish verification procedures
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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