Contributor: Safesite Jurisdiction: OSHA
Use this HACCP corrective action log to maintain food safety standards. Biological, chemical and physical hazards should be identified, recorded and properly disposed of.
2. Lot ID
4. Cause of Deviation
5. Cause of Deviation Elminated?
6. CCP Under Control?
7. Preventative Measures
8. Product Disposal Description
9. Write Comments or Remarks here: