HACCP Principle 5: Establish Corrective Actions

The Codex Alimentarius (Latin for "food code" or "food book") is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety under the aegis of consumer protection. The Commission's main aims are stated as being to protect the health of consumers and ensure fair practices in the international food trade. HACCP was adopted by the Codex Alimentarius Commission in 1997.

If the criteria for a CCP is not being met, some type of corrective action must be taken. They must meet the standards established in Step 3, must be based on facts for normal working conditions and be measurable. Corrective actions may range, for example, from "continue cooking until the established temperature is reached" to "throw out the product," depending on the severity of the situation. HACCP plans should include who is responsible for implementing the corrective action and what corrective action was/will be taken, and they should be established in advance as part of the HACCP plan.

This week, we look at HACCP Principle 5: Establish Corrective Actions.

TTFN, Fred.

Quote of the week: "I choose my friends for their good looks, my acquaintances for their good characters, and my enemies for their good intellects." - Oscar Wilde (Irish playwright, novelist, poet, and author of short stories, 1854 - 1900)

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