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Corrective action procedures for your preventive control plan

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements are being phased in over the following 12 to 30 months. For more information, refer to the SFCR timelines.

Introduction

Establishing corrective actions for each Critical Control Point (CCP) is the fifth principle of a Hazard Analysis Critical Control Point (HACCP) system and is an essential part of a Preventive Control Plan (PCP). A deviation from the critical limits established for a CCP can lead to unsafe food. Corrective action procedures document the steps to be taken when a deviation occurs and help you re-establish control by:

Purpose

The Canadian Food Inspection Agency (CFIA) created this document as guidance to help food businesses comply with the requirements of the Safe Food for Canadians Regulations.

It's your choice

You may use other guidance that has been developed by provincial governments, industry associations, international partners, or academic. Always ensure that the corrective actions guidance you choose is relevant for your particular business, product or products, and market requirements.

What is included

This document outlines the steps for establishing corrective action procedures at CCPs and preparing corrective action records. It provides background on corrective actions and a template that you can customize to create individualized corrective action procedures and records.

Refer to the Tell me more! section for additional sources of information that may help you establish your corrective action procedures.

What is not included

The examples provided are not exhaustive. The level of detail required will be unique for each business.

The document does not specify the corrective actions to be taken.

Roles and responsibilities

Food businesses are responsible for complying with the law. They demonstrate compliance by ensuring that the commodities and processes for which they are responsible meet regulatory requirements. If a written PCP is required, the food business develops a PCP with supporting documents, monitors and maintains evidence of its implementation, and verifies that all control measures are effective.

The CFIA verifies the compliance of a food business by conducting activities that include inspection, and surveillance. When non-compliance is identified, the CFIA takes appropriate compliance and enforcement actions.

Designing and implementing corrective action procedures

When there is an indication that a deviation from a critical limit has occurred, you have to be prepared to take corrective actions to re-establish product control. Your corrective actions should follow a standard, documented approach that is flexible enough to deal with any deviation that may occur.

Every written corrective action procedure should answer some basic questions related to who, what, how, as well as what record to document corrective actions on.

Step 1. For each control measure, identify who takes the corrective actions:

Step 2. Document what will be done to re-establish control and how it will be done. For example: