FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Documentation
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Verify Action
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Corrective action
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Eliminate food
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Detailed explanation-1: -Verification of Deviations The corrective action should 1) be conducted as identified in the HACCP plan, 2) document how product was identified and the disposition of the product, 3) report the individuals responsible for the corrective action, and 4) be properly prepared, signed, and dated.
Detailed explanation-2: -Specific corrective actions should be developed in advance for each CCP and included in the HACCP plan. As a minimum, the HACCP plan should specify what is done when a deviation occurs, who is responsible for implementing the corrective actions, and that a record will be developed and maintained of the actions taken.
Detailed explanation-3: -Step 1: Stop the line or process, and segregate affected product. Step 2: Adjust process to bring the CCP back under control and correct the cause of the deviation. Step 3: Document and record the action(s) taken. Step 4: Consult with the HACCP team (and any others deemed appropriate). More items