Which principle of HACCP involves establishing procedures for corrective actions?

The fifth principle of HACCP focuses specifically on establishing procedures for corrective actions when monitoring indicates that a Critical Control Point (CCP) is not being met. This principle is essential because it ensures there is a predefined plan in place to address deviations from the established safety criteria.

Corrective actions may include identifying the cause of the deviation, taking steps to control the hazard, and preventing the recurrence of the issue. This structured approach helps maintain food safety and quality, ensuring that any nonconformities are efficiently dealt with to safeguard consumer health.

In contrast, other principles do not focus primarily on corrective actions. For instance, the second principle involves conducting a hazard analysis to identify potential hazards, while the fourth principle pertains to establishing monitoring procedures. The sixth principle emphasizes verifying that the HACCP system is working effectively, which is about assessment rather than immediate corrective response. Thus, the fifth principle is crucial in defining how to manage and rectify issues when they arise in the food safety system.