Entecom-training-solutions

27. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 17

Janice Giddy
 May 25, 2021
Comments (0)
Your Guide to Food Safety Certification


Welcome to our April eBook. We continue with our current topic which is all about Tidying up HACCP. In this eBook, we look at HACCP Principle No 5 which is about establishing your corrective action plan.

Like eating prickly pears, corrective actions can be quite tricky, but if you follow the correct process, and get past that initial prickly bit, you may discover some surprising benefits, for example; did you know that there is a lot of interest in the prickly pear fruit because of the healing properties found in the oil of the fruit?
If you follow all the steps required when taking corrective action, you have to dig deep, by asking
probing questions to uncover the facts. Following the process thoroughly will teach you more about
your food safety systems, and the outcome of a detailed root cause analysis can only make your
systems healthier and more robust.

 

Join us in this eBook as we discuss:
• What is meant by the term “corrective action”?
• What is the difference between correction and corrective action?
• When do you need to take corrective action?
• What do you need to document in your corrective action plan?

 

Download

Leave a comment

Keep me updated?

Comments are moderated.
Be the first person to comment.

Quick Navigation

Month:
Author:
Category:

Janice Giddy

Latest Ebooks

26. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 16 25. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 15 24. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 14 23. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 13 22. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 12 21. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 11 20. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 10 19. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 9 18. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 8 17. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 7

Head Office - Port Elizabeth  

  (041) 366 1970 / 80
   084 5519 524
  info@entecom.co.za

Want to stay Updated?


entecom paygate
entecom visa
entecom master card
entecom verified by visa
entecom master card secure code

OK / Close
Who doesn't like cookies?
This website uses cookies to ensure you get the best experience. Read more...