Dear suni,
The previous post gave some useful general answers to yr (general) query. (ex ISO 9000 / ISO 22000 / ?)
I assume yr question was primarily related to developing a haccp plan.
IMO, “Correction” has no specific meaning other than what is given in a dictionary.
For the other terms, a specific answer to yr queries may depend on the particular haccp system selected, eg based on Codex, NACMCF, or derivatives thereof. Resulting variations may affect the final haccp plan / ccps.
For “Corrective Action” can try this -
corrrective action.png 84.79KB
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Or, similarly -
http://edis.ifas.ufl.edu/fs142
“Preventive Action” (aka Preventive Measure”) is a terminology which has now seemingly been mostly replaced by “Control Measure” (haccp User’s Manual 1998). Codex (2003) defines control measure as “Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.” (my underline)
Compare the previous definition to that of USA Food Code 1999 –
“Preventive measure means an action to exclude, destroy, eliminate, or reduce a hazard and prevent recontamination through effective means.”
The difference is not insignificant. The 2009 edition no longer contains above statement although some other systems still use it and also incorporate the more general viewpoint within their definition of CCP.
I think (as per previous post) that “Preventive” conveys the “Pro-active” flavour of haccp as compared to more traditional methods having only “Re-active” features. Curiously, some refs describe haccp as being preventive and proactive( ??
).
Rgds / Charles.C
PS If you are interested in some examples of applied corrective actions, this might be of interest
Examples of CorrectiveActions.pdf 1.95MB
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