Corrective Action
The procedure followed when a critical limit is breached (e.g., a fridge running too warm).
EHOs look for this column in your records first. They know equipment fails. They want to see that you noticed the failure and fixed it (e.g., "Moved food to backup fridge"). A logbook full of perfect ticks with no corrective actions looks suspicious and often indicates falsified records.
Frequently Asked Questions
No, you do not need to report day-to-day operational fixes. However, you must record them in your HACCP records. If a serious incident occurs (like a total power failure resulting in mass food spoilage), you may need to consult the EHO regarding the safety of the stock. Having a history of recorded corrective actions actually protects you, as it proves your food safety management system is working.
You must record exactly what you did to make the food safe. Do not just write "Fixed." Acceptable entries include: "Moved food to walk-in freezer," "Called engineer (Ref #1234)," or "Discarded food." The EHO wants to see that you reacted to the hazard. A logbook with perfect temperatures and no corrective actions usually suggests the staff are filling it out without actually checking the fridges.