Corrective Actions
1. Purpose
Corrective actions are required steps taken when a critical control point (CCP) or supporting program goes outside of its defined critical limits. In food safety systems (HACCP, ISO 22000, Codex), every CCP must have defined corrective actions to ensure food hazards are brought back under control and food safety is maintained.
The Ridgy system automates this process. When a breach is detected (via temperature data, images, or operator input), a Corrective Action instance is automatically generated and logged in the system. This ensures all non-conformances are tracked, actioned, and documented.
2. Corrective Actions Workflow
2.1 Triggering Events
A corrective action is triggered automatically when a CCP or prerequisite condition is breached. Examples include:
The Receiver >> Incoming Goods: Temperature > 5°C or no temperature recorded.
Cold Story: Temperature > 5°C (chiller) or > -15°C (freezer).
The Cook: Core temperature < 75°C.
Be Chilled: Two-stage cooling not achieved (60°C→21°C within 2 hrs; 21°C→5°C within 4 hrs).
Best Served Hot: Food below required hot-holding temperature. of 60ºC.
Best Served Cold: Food above required cold-holding temperature of 5ºC.
Each event automatically creates a Corrective Action record in the system.
2.2 Recording Actions
For each CCP, a set of predefined corrective actions is available in the system. These are selectable by the operator or supervisor as part of the corrective action record. Remarks and images can also be optionally uploaded.
The Receiver >> Incoming Goods
Returned to supplier
Used under caution
Quarantined
Disposed of food
Supervisors notified
No corrective actions required
Other
Cold Story
Engineering / maintenance informed
Busy service period, temporary risk accepted
Keep door closed
Removed food and put in other unit
Disposed of food
Supervisor notified
No corrective actions required
Other
The Cook
Continued cooking with higher heat
Reworked into another product with higher heat
Disposed of food
Supervisor notified
No corrective actions required
Other
Be Chilled
Used under caution
Used with shelf life of 24 hr
Disposed of food
Supervisor notified
No corrective actions required
Other
Best Served Hot
Used under caution
Removed from display and re-heated
Supervisor notified
No corrective actions required
Other
Best Served Cold
Used under caution
Removed from display and chilled to ≤5°C
Supervisor notified
No corrective actions required
Other
The operator or supervisor selects the action taken from the list.
2.3 Additional Documentation
Remarks: Free-text notes can be added for context (e.g., reason for failure, actions taken).
Upload Evidence: Photos or documents may be attached to verify the corrective action (e.g., image of discarded food, maintenance report).
Status Management:
In Progress – Corrective action is still being managed.
Complete – Action has been implemented, verified, and closed out.
3. Supervisory Review
All corrective actions are visible in the Corrective Actions Register. Supervisors and Food Safety Supervisors (FSS) are responsible for:
Verifying the adequacy of actions taken.
Ensuring hazards are under control before closure.
Signing off or updating the status to Complete.
4. Benefits
Automation: No manual logging required—breaches trigger actions instantly.
Traceability: Each action is recorded, timestamped, and linked to a CCP.
Compliance: Supports HACCP and ISO 22000 requirements for corrective actions.
Evidence-based: Ability to upload supporting photos or documents.
Flexibility: Actions can remain in progress until hazard is fully addressed.
5. Training Notes
Always respond to corrective action alerts promptly.
Select the correct action taken from the provided list.
Add remarks and supporting evidence whenever possible.
Update the status (In Progress or Complete).
Notify your supervisor if unsure which corrective action to apply.
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