Microorganisms in Foods 8 pp 47-54 | Cite as
Corrective Actions to Reestablish Control
Chapter
First Online:
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.
Keywords
Corrective Action Critical Control Point Consumer Complaint Suspect Food Hazard Analysis Critical Control Point
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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, RomeGoogle Scholar
- 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, RomeGoogle Scholar
- ICMSF (International Commission on Microbiological Specifications for Foods) (2002) Microorganisms in foods 7: microbiological testing in food safety management, Kluwer Academic/Plenum, New YorkGoogle Scholar
Copyright information
© Springer Science+Business Media, LLC 2011