CHA CHA Corrective Actions & Record Keeping

Question 1

Under Codex Alimentarius HACCP Principle 5, what is the primary purpose of establishing corrective actions?

Accepted Answer

To determine the disposition of affected product and correct the cause of the deviation when a CCP is out of control

Answer

To document that a deviation occurred without taking further steps

Answer

To retrain all employees whenever any deviation occurs

Answer

To immediately recall all products from distribution

Question 2

A CCP for cooking temperature falls below its critical limit. Which corrective action sequence is most appropriate?

Accepted Answer

Segregate affected product, correct the process deviation, evaluate product safety, and document the action

Answer

Continue production and investigate at the end of the shift

Answer

Discard all products made that day as a precaution

Answer

Only document the deviation without taking physical action

Question 3

Who is primarily responsible for determining the disposition of product held due to a CCP deviation?

Accepted Answer

A qualified individual with authority and food safety knowledge, such as the HACCP team leader

Answer

The shipping department

Answer

The sales team, based on customer demand

Answer

The regulatory inspector on duty

Question 4

Which of the following is a required element of a corrective action record under a HACCP system?

Accepted Answer

Identification of the affected product, description of the deviation, corrective action taken, and name of responsible employee

Answer

The name of the facility's CEO

Answer

A financial cost estimate of the deviation

Answer

Competitor benchmark data

Question 5

If repeated corrective actions are required for the same CCP deviation, what additional step should the HACCP team take?

Accepted Answer

Conduct a root cause analysis and consider modifying the HACCP plan or process

Answer

Accept the repeated deviations as normal operational variance

Answer

Remove the CCP from the HACCP plan

Answer

Increase product sampling only

Question 6

Which USDA HACCP regulation requires that corrective action procedures be written and implemented whenever critical limits are not met?

Accepted Answer

9 CFR Part 417

Answer

21 CFR Part 123

Answer

21 CFR Part 113

Answer

7 CFR Part 205