Corrective actions tell food handlers what to do if monitoring shows the critical limits aren't being met. The steps for a corrective action need to:

• Identify and correct the problem

• Identify any products that may have been affected by the problem

• Deal with the problem identified, and prevent the problem from happening again.

Corrective actions may be different in different food premises. When a corrective action needs to be taken, records should be kept showing what was done, when, and why. Establishing corrective actions assists the food handler in making critical decisions at each critical point to help keep food safe. An example may be as follows:

Critical Limit: Hold baked chicken at 60°C (140°F) or higher until served.

Corrective Action: If held over two hours, discard. If held less than two hours and temperature falls below 60°C (140°F), reheat to 74°C (165°F) or higher for at least 15 seconds, one time only.