The predefined steps taken when monitoring shows a critical control point is not under control.
The predefined steps taken when monitoring shows a critical control point is not under control. A corrective action is what a food business does when monitoring shows that a critical limit has not been met and a critical control point is out of control. It is one of the HACCP principles and has two parts: dealing with the affected food, and correcting the process so the problem does not happen again. Corrective actions should be decided in advance, so staff know exactly what to do in the moment rather than having to improvise. Depending on the situation, this might mean continuing to cook, rapidly re-chilling, reprocessing or discarding food, as well as fixing the underlying cause, such as a faulty fridge or a missed check. In everyday food service, corrective actions are usually simple and practical. If a fridge is reading above 5 degrees Celsius, staff might move stock to another unit, check how long it was warm, apply the two hour and four hour rule to decide whether to keep or discard the food, and arrange a repair. Recording the corrective action is important. The record shows what went wrong, what was done with the food and how the problem was fixed. This supports a due diligence position and is the kind of evidence expected under a food safety program or the record keeping requirements in Standard 3.2.2A. At an Adelaide deli, a morning temperature check shows the cold cabinet at 9 degrees Celsius. Following its written corrective action, staff move the meats to a working fridge, discard items that were warm for more than four hours, log the incident and call a technician to service the cabinet.
Frequently asked questions
What are the two parts of a corrective action?
Dealing with the affected food, and correcting the cause of the problem so it does not recur.
Should corrective actions be written down in advance?
Yes. Predefining corrective actions means staff know what to do immediately, which reduces the risk of unsafe food reaching customers.
Do I have to throw food out every time?
Not always. The right action depends on the food and how far the limit was exceeded. Sometimes food can be re-chilled or cooked further, but unsafe food must be discarded.
Why record corrective actions?
Records show the problem was managed properly, support a due diligence defence and help identify recurring issues that need a permanent fix.
Who decides the corrective action?
The corrective action is usually set out in the food safety program or procedures, and the food safety supervisor or manager confirms it was carried out correctly.
