What basis should corrective actions be based on when a deviation occurs?

Corrective actions in the context of a HACCP plan must be based on specific guidelines established within the plan itself. The HACCP (Hazard Analysis Critical Control Point) system is designed to ensure food safety through a structured approach. It requires that when a deviation occurs at a critical control point, the response needs to follow established protocols to effectively address the issue and prevent reoccurrence.

Utilizing the specific guidelines ensures that corrective actions are systematic, standardized, and reflect the critical nature of the control measures that were put in place during the planning stages. This approach minimizes the risk of food safety hazards reappearing and provides a consistent framework for responding to incidents, ensuring compliance with regulations and maintaining the integrity of food safety processes.

In contrast, relying on what the manager feels is appropriate may lead to inconsistent and unreliable actions that could compromise food safety. Similarly, past experiences and employee suggestions could provide useful insights but may lack the rigor and consistency of the predefined guidelines in the HACCP plan. Lastly, supplier recommendations may not take into account the specific conditions of the operation and may not be tailored to the unique hazards identified in your particular food safety plan. Thus, adhering to the HACCP plan's guidelines is essential for effective and compliant corrective actions.