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HACCP for Food Service & Distribution - Principle 5 - Establish Corrective Actions

by UL Workplace Health & Safety
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The fifth principle in developing a HACCP plan focuses on establishing corrective actions. These corrective actions should be designed to eliminate or correct the exceeded critical limits or deviations, identify the cause of the deviation as well as the ways to bring the critical control points (CCP) back under control, establish measures to prevent recurrence and prevent contaminated or hazardous foods from reaching consumers.

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