This checklist is the fifth step in establishing a HACCP Plan. For HACCP Principle 5, your team must establish corrective actions for when monitoring shows a deviation from a critical limit. Since deviations can happen, it's crucial to have a plan to prevent them from resulting in unsafe products. Planned corrective actions are essential for ensuring food safety. This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.
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