The predefined steps taken when monitoring shows a critical control point is not under control.
Dealing with the affected food, and correcting the cause of the problem so it does not recur.
Yes. Predefining corrective actions means staff know what to do immediately, which reduces the risk of unsafe food reaching customers.
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.
Records show the problem was managed properly, support a due diligence defence and help identify recurring issues that need a permanent fix.
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.