Which action is considered a corrective action in HACCP?

Taking steps when critical limits are not met is recognized as a corrective action in the Hazard Analysis and Critical Control Point (HACCP) system. This step is crucial because it ensures that processes remain safe for consumers by addressing deviations in real time. When a critical limit—such as temperature, time, or pH—is not met, it indicates a potential food safety hazard. The corrective action involves identifying what caused the deviation, addressing the issue, and taking steps to ensure that it does not recur in the future. This could include retraining staff, adjusting cooking times, or modifying processes, all aimed at restoring control over the food safety process.

Documenting procedures for future reference, identifying hazards in the process, and conducting hazard analysis are important components of the HACCP system, but they do not directly respond to or rectify non-compliance situations. Instead, they are proactive measures that help establish and monitor safety protocols, while the corrective action specifically addresses incidents where safety measures have failed.