Version 2.2: July 2012 ISBN: 978-9080179301 New Aesthetic New Anxieties is the result of a five day Book Sprint organized by Michelle Kasprzak and led by Adam Hyde at V2_ from June 17–21, 2012. A...
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What is CA?
y Procedures to be followed when monitoring results at the CCP show that a deviation has occurred. B.K.Kolita Kamal Jinadasa, Research Officer, Post Harvest Technology Division, NARA, Colombo-15, Sri Lanka.
y Deviation: Failure to meet a critical limit y Exceed CL: e.g. histamine level in tuna of more than 50
ppm, refrigerated storage temp. of more than 40C.
y Fall below CL: e.g. cooker temp. falling below 750C.
Corrective action: y Pre-planned y Documented y …no delay in taking necessary CA to bring process
quickly under control again.
Two components of a CA: 1.
Correct and eliminate the cause of the deviation and restore process control Measures to prevent future recurrence should be implemented if available.
2. Identify the product that was produced
during the process deviation and determine its disposition.
Effective corrective action must: 9Correct and eliminate the cause of the
deviation to assure that the CCP is brought back under control.
9 Segregate, assess and determine the
disposition of the affected product.
Determination product disposition: y Step 1 Determine if product presents a safety hazard based on: - expert evaluation - physical, chemical or microbiological testing y Step 2 y If no hazard exists, product may be released.
Determination product disposition: y Step 3 y If a potential hazard exists , determine if the product can be: - reworked/reprocessed - diverted for a safe use (e.g. animal feed) y Step 4 y If Step 3 not possible, then destroy the product.
Product disposition option include: y Isolating and holding affected products for safety evaluation. y Diverting affected products to another line where deviation would not be considered critical. y Re working/re processing. y Destroying the affected products.
Corrective action format: y IF …..
Critical Limit exceeded
y THEN… Corrective Action
Example: y IF:
Cooking temperature and time are not met.
y THEN:
Stop cooking line and make required adjustments. All products produced during deviation to be recooked or destroyed.
Corrective action records: 9 Product identification (product description, amount of product affected). 9 Description of the deviation. 9 Corrective Action(s) taken including final disposition of affected product. 9 Name of individual responsible for taking the Corrective Action. 9 Results of evaluation when necessary. 9 Help company to identify recurring problems – HACCP plan to be modified accordingly. 9 Provide proof of disposition of affected product.
Responsibility for CA: The individual responsible must: Be given the authority to carry out the CA. Have a thorough understanding of the process, product and HACCP Plan, so that he make the correct decisions. Maintain CA records.
