Home » Courses » Food Safety » k. Corrective Actions

k. Corrective Actions

Learning Objectives

  • Define corrective actions and identify the objectives.
  • Identify the options and procedures for taking corrective actions.
  • Identify the recordkeeping requirements for corrective actions.

Available in English, Spanish

10 minutes

Course Outline
  • Introduction
  • Corrective Action Objectives
  • Corrective Action Options and Procedures
  • Record Requirements
Regulations
  • HACCP: A Systematic Approach to Food Safety
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and Fishery Products
  • 21 CFR 120 (FDA) Juice Products
  • 9 CFR 417 (USDA/FSIS) Meat and Poultry Products
  • 21 CFR 110 (FDA) Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food