What is corrective action in the context of HACCP?

In the context of HACCP (Hazard Analysis Critical Control Point), corrective action refers to the specific procedures and measures implemented when monitoring indicates that there is a deviation from established critical limits. These critical limits are set boundaries or criteria that must be met to ensure food safety throughout the production process.

When a deviation occurs, it is crucial to intervene promptly to mitigate potential food safety issues. Corrective actions may involve investigating the cause of the deviation, making necessary modifications to the process, and ensuring that the food product still meets safety standards before it is distributed. The ultimate goal of corrective action is to maintain the integrity of the food safety system and prevent unsafe food from reaching consumers.

This approach is an essential part of the HACCP plan, as it directly ties into the principles of monitoring and managing critical control points to ensure all commercial food products are safe for consumption.