文档介绍：Chapter 9
Corrective Actions
Objective
In this module, you will learn:
The definition of corrective actions
Procedures for corrective action, and
Record-keeping requirements for corrective actions
Principle 5
Establish corrective actions
Corrective Action
Procedures to be followed when a deviation occurs
Corrective Action Options Include:
Isolating and holding product for safety evaluation
Diverting the affected product or ingredients to another line where deviation would not be considered critical
Reprocessing
Destroying product
Corrective ponents
To correct and eliminate the cause of the deviation and restore process control
P back under control
Determine cause of deviation to prevent future recurrence
To identify the product that was produced during the process deviation and determine its disposition
Product Disposition
Step 1: Determine if the product presents a safety hazard based on expert evaluation or on physical, chemical or microbiological testing
Step 2: If no hazard exists based on the evaluations in Step 1, the product may be released
Step 3: If a potential hazard exists (based on the evaluations in Step 1), determine if the product can be reworked/reprocessed, or diverted for a safe use
Step 4: If potentially hazardous product cannot be handled as described in Step 3, the product must be destroyed. This is usually the most expensive option and is usually regarded as the last resort
Corrective Actions: Example
Deviation
Temperature of milk at pasteurizer drops below critical limit
Corrective Action
Milk flow is diverted until temperature recovers. Diverted product is repasteurized. Check the operation of the heating/cooling units to determine the reason for the temperature deviation that caused the flow diversion. Repair if necessary, re-establish control and resume production
Corrective Actions: Example
Deviation
Product (., hot-smoked fish) does not reach required internal temperature for the required time
Corrective Action
Recook