Corrective Action (HACCP)
A corrective action in HACCP is a predetermined procedure that must be followed when monitoring indicates that a critical control point (CCP) is not under control or a critical limit has been exceeded. Corrective actions ensure that unsafe food does not reach the consumer.
Exam Tip
Corrective action = HACCP Principle 5. Must be PREDETERMINED (planned in advance). Address both the FOOD (discard or fix) and the PROCESS (fix the cause). Must be documented. Example: chicken not reaching 165°F = continue cooking or discard + investigate why.
What Is a Corrective Action?
Corrective action is the fifth of the seven HACCP principles. It defines what steps must be taken when monitoring shows that a critical limit at a CCP has not been met. The goal is to regain control of the process, determine what to do with the affected food, and prevent recurrence.
Elements of a Corrective Action
| Element | Description | Example |
|---|---|---|
| Identify the deviation | Determine what went wrong | Chicken internal temp only reached 150°F instead of 165°F |
| Determine product disposition | Decide what happens to the food | Continue cooking until 165°F is reached, or discard |
| Fix the cause | Correct the issue that caused the deviation | Repair or recalibrate thermometer; retrain employee |
| Document | Record the corrective action taken | Log the deviation, action, and outcome |
Common Corrective Actions in Food Service
| Deviation | Corrective Action |
|---|---|
| Food not cooked to proper temperature | Continue cooking until critical limit is met or discard |
| Cold food rises above 41°F | Move to colder unit; if above 70°F for over 2 hours, discard |
| Hot food drops below 135°F | Reheat to 165°F within 2 hours or discard |
| Sanitizer concentration too low | Remix sanitizer to proper concentration; re-sanitize surfaces |
| Delivery arrives above 41°F | Reject the delivery |
| Cooling takes too long | Use rapid cooling methods; discard if limits exceeded |
Why Corrective Actions Matter
| Purpose | Benefit |
|---|---|
| Consumer safety | Prevents unsafe food from being served |
| Process control | Returns the CCP to proper operation |
| Documentation | Provides a record for regulatory review |
| Continuous improvement | Identifies recurring problems for permanent fixes |
Exam Alert
Corrective actions are the fifth HACCP principle. They must be predetermined (planned in advance), not made up on the spot. When a critical limit is exceeded, the corrective action addresses BOTH the food product (discard or fix) AND the process (find and fix the cause). All corrective actions must be documented.
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Related Terms
HACCP (Hazard Analysis Critical Control Points)
HACCP is a systematic, science-based food safety management system that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process. It is built on seven core principles and is a key topic on the ServSafe Manager exam.
Critical Control Point (CCP)
A critical control point (CCP) is a specific step in the food handling process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. CCPs are the second principle of HACCP and are the foundation of any food safety management system.
Temperature Danger Zone
The Temperature Danger Zone is the temperature range between 41°F and 135°F (5°C to 57°C) in which foodborne bacteria grow most rapidly, potentially doubling in number every 20 minutes. TCS foods must be kept out of this range to prevent foodborne illness.
Active Managerial Control
Active managerial control is a food safety management approach where the person in charge (PIC) proactively anticipates, identifies, and corrects food safety risks rather than reacting to problems after they occur. It is the FDA-recommended strategy for preventing foodborne illness in food service establishments.
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