CHA CHA Corrective Actions & Record Keeping 1 — Questions and Answers
Question 1: Under Codex Alimentarius HACCP Principle 5, what is the primary purpose of establishing corrective actions?
- To document that a deviation occurred without taking further steps
- To determine the disposition of affected product and correct the cause of the deviation when a CCP is out of control (Correct answer)
- To retrain all employees whenever any deviation occurs
- To immediately recall all products from distribution
Correct answer: To determine the disposition of affected product and correct the cause of the deviation when a CCP is out of control
Corrective actions under HACCP Principle 5 must address both the disposition of affected product and the root cause of the deviation to prevent recurrence.
Question 2: A CCP for cooking temperature falls below its critical limit. Which corrective action sequence is most appropriate?
- Continue production and investigate at the end of the shift
- Segregate affected product, correct the process deviation, evaluate product safety, and document the action (Correct answer)
- Discard all products made that day as a precaution
- Only document the deviation without taking physical action
Correct answer: Segregate affected product, correct the process deviation, evaluate product safety, and document the action
The correct sequence is to segregate the affected product, fix the deviation, evaluate whether the product is safe, and document all actions taken.
Question 3: Who is primarily responsible for determining the disposition of product held due to a CCP deviation?
- The shipping department
- A qualified individual with authority and food safety knowledge, such as the HACCP team leader (Correct answer)
- The sales team, based on customer demand
- The regulatory inspector on duty
Correct answer: A qualified individual with authority and food safety knowledge, such as the HACCP team leader
Product disposition decisions must be made by a qualified individual with the food safety authority and knowledge to evaluate whether the affected product is safe.
Question 4: Which of the following is a required element of a corrective action record under a HACCP system?
- The name of the facility's CEO
- Identification of the affected product, description of the deviation, corrective action taken, and name of responsible employee (Correct answer)
- A financial cost estimate of the deviation
- Competitor benchmark data
Correct answer: Identification of the affected product, description of the deviation, corrective action taken, and name of responsible employee
A complete corrective action record must include affected product identification, deviation description, action taken, responsible person, and date to ensure traceability and accountability.
Question 5: If repeated corrective actions are required for the same CCP deviation, what additional step should the HACCP team take?
- Accept the repeated deviations as normal operational variance
- Conduct a root cause analysis and consider modifying the HACCP plan or process (Correct answer)
- Remove the CCP from the HACCP plan
- Increase product sampling only
Correct answer: Conduct a root cause analysis and consider modifying the HACCP plan or process
Repeated deviations at the same CCP signal a systemic failure requiring root cause analysis and potential revision of the HACCP plan or underlying process.
Question 6: Which USDA HACCP regulation requires that corrective action procedures be written and implemented whenever critical limits are not met?
- 21 CFR Part 123
- 9 CFR Part 417 (Correct answer)
- 21 CFR Part 113
- 7 CFR Part 205
Correct answer: 9 CFR Part 417
9 CFR Part 417 is the USDA FSIS HACCP regulation for meat and poultry establishments that mandates written corrective action procedures when critical limits are not met.
CHA CHA Corrective Actions & Record Keeping 1
Under Codex Alimentarius HACCP Principle 5, what is the primary purpose of establishing corrective actions?