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II. Corrective Action Plan Establish a system that allows and promotes rapid response to deviations from a critical limit; Correct and eliminate the cause of the deviation and restore process control; Maintain accurate documentation and records; and. Identify affected product and determine appropriate disposition.
There are two different types of corrective action: Actions taken to prevent loss of control at a CCP2. This occurs when monitoring shows a trend towards a loss of control1. Actions to be taken following a deviation at a CCP2.
Various types of records are required to properly document the HACCP system. Examples of HACCP records include: Ingredients for which critical limits have been established. Supplier certification records documenting compliance of an ingredient with a critical limit. Processor audit records verifying supplier compliance.
Corrective actions are the procedures that are followed when a deviation in a critical limit occurs. The HACCP team will identify the steps that will be taken to prevent potentially hazardous food from entering the food chain and the steps that are needed to correct the process.
The 7 steps of writing the HACCP Plan are: Identify and analyze all hazards. Indentification Of CCPs (Critical Control Points) Set up critical limits. Build a monitoring procedure system for CCPs. Identify corrective action procedures. Establish verification procedures. Record-keeping and documentation.

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The correct answer is option D. Discarding food that may pose an unacceptable food safety risk is considered a corrective action in a HACCP plan.
A CAPA plan includes all the actions you will take to address and prevent incidents. It should include detailed information about any past food safety incidents and how you will stop them from reoccurring.
One type of HACCP system deviation occurs when a critical limit is not met at a Critical Control Point.

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