Abstract
Evidence may reveal that the food operation is not or has not been in control and that corrective action is needed. This focuses corrective actions for microbiological hazards when deficiencies in HACCP or GHP identified, or when information from the marketplace indicates a potential issue. Options for disposition of questionable product, sub-lot testing consideration, and actions for repetitive loss of control are discussed.
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References
Codex Alimentarius (1997a) Hazard analysis and critical control point (HACCP) system and guidelines for its application (Annex to CAC/RCP 1-1969, Rev. 3 1997). Joint FAO/WHO Food Standards Program, FAO, Rome
Codex Alimentarius (1997b) Recommended international code of practice, general principles of food hygiene (CAC/RCP 1-1969, Rev. 3 1997). Joint FAO/WHO Food Standards Program, FAO, Rome
ICMSF (International Commission on Microbiological Specifications for Foods) (2002) Microorganisms in foods 7: microbiological testing in food safety management, Kluwer Academic/Plenum, New York
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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Corrective Actions to Reestablish Control. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_5
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DOI: https://doi.org/10.1007/978-1-4419-9374-8_5
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Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-9373-1
Online ISBN: 978-1-4419-9374-8
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