Establish the Corrective Action(s) to be Taken When Monitoring Shows a Critical Limit Has Been Exceeded

CHAPTER 1, FOOD SAFETY

(a) Assign one person to make and test sanitizer solution each

day.

(b) Assign responsibility for equipment temperature logs.

cooking, cooling, and reheating.

(4) All records and documents with CCP monitoring are to be signed

or initialed by the person doing the monitoring.

e. Principle #5: Establish the Corrective Action(s) to be Taken When

Monitoring Shows a Critical Limit (CL) Has Been Exceeded.

(1) The HACCP system for food safety management is designed to

identify potential health hazards and to establish strategies to prevent

their occurrence. However, ideal circumstances do not always prevail.

Therefore, when deviation occurs, corrective action

plans must be in

place to:

(a) Determine whether food should be discarded.

(b) Correct or eliminate the cause of problem.

(2) Actions must demonstrate that the CCP has been brought under

control. Individuals who have a thorough understanding of HACCP process,

product, and plan are to be assigned responsibility for taking corrective

action. Corrective action procedures must be documented in the HACCP plan.

(a) Corrective Actions may include:

1 Raising or lowering the thermostat on a piece of

equipment.

2 Reclassifying a food as leftover, reheating to 165oF

within 2 hours and serving that item the next meal.

3 Dividing a food item being chilled into several smaller

containers.

(b) Corrective actions should be developed and in place before

the CL is exceeded. The staff must know what protective actions should be

followed and under what circumstances.