Guides/Corrective actions in seafood HACCP plans
Corrective actions in seafood HACCP plans
When monitoring shows a deviation, corrective actions protect consumers and document what you did. Weak corrective actions are a common written-program gap.
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Four parts of a solid CA
Bring the process back under control, disposition affected product, prevent recurrence, and record the event.
Examples by CCP type
Cook failure, cooler spike, failed metal detector challenge, and receiving temperature abuse each need specific dispositions.
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More guides in this cluster
- Critical Control Points for seafood HACCP
- Monitoring logs for seafood HACCP
- Metal detection in seafood HACCP
- Seafood receiving controls in HACCP
- Check your HACCP plan before the health department does
- HACCP plans for restaurants and retail food establishments
- Variances and HACCP plans under Food Code 3-502.11
- Sous vide HACCP plans
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