This learning module covers the requirements for effective control and management of corrective actions. The following topics will be discussed:
- system development
- corrective action components
- detection and monitoring
- correction requirements
- managing corrective actions.
This learning module is part of the Basic Level Requirements for Food Manufacture program developed by the Food Safety Knowledge Network, a project of Michigan State University, to enhance the technical knowledge of individuals responsible for food safety, especially those working for small or less developed businesses.
For more information about the Food Safety Knowledge Network, please visit www.foodsafetyknowledgenetwork.org.