Local Mapping of EPGs EN Introduction to HACCP EN | Page 13

5. Corrective actions

Corrective actions, are procedures to be followed when a hazard is identified in the food production.

The aim is to correct and eliminate the cause of the hazard and bring CCP back under control.

The cause of problem must be identified to prevent future recurrence.

Establishing corrective actions when monitoring procedures at CCP is not under control.