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§ 123.7 Corrective actions.
?。╝） Whenever a deviation from a critical limit occurs, a processor shall take corrective action either by:
?。?） Following a corrective action plan that is appropriate for the particular deviation, or
?。?） Following the procedures in paragraph （c） of this section.
?。╞） Processors may develop written corrective action plans, which become part of their HACCP plans in accordance with §123.6（c）（5）, by which they predetermine the corrective actions that they will take whenever there is a deviation from a critical limit. A corrective action plan that is appropriate for a particular deviation is one that describes the steps to be taken and assigns responsibility for taking those steps, to ensure that:
（1） No product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation; and
?。?） The cause of the deviation is corrected.
?。╟） When a deviation from a critical limit occurs and the processor does not have a corrective action plan that is appropriate for that deviation, the processor shall:
?。?） Segregate and hold the affected product, at least until the requirements of paragraphs （c）（2） and （c）（3） of this section are met;
?。?） Perform or obtain a review to determine the acceptability of the affected product for distribution. The review shall be performed by an inpidual or inpiduals who have adequate training or experience to perform such a review. Adequate training may or may not include training in accordance with §123.10;
（3） Take corrective action, when necessary, with respect to the affected product to ensure that no product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation;
?。?） Take corrective action, when necessary, to correct the cause of the deviation;
（5） Perform or obtain timely reassessment by an inpidual or inpiduals who have been trained in accordance with §123.10, to determine whether the HACCP plan needs to be modified to reduce the risk of recurrence of the deviation, and modify the HACCP plan as necessary.
?。╠） All corrective actions taken in accordance with this section shall be fully documented in records that are subject to verification in accordance with §123.8（a）（3）（ii） and the recordkeeping requirements of §123.9.
§123.7糾正措施
（a）當(dāng)發(fā)生偏離關(guān)鍵限值的情況時(shí)，加工者必須采取以下糾正措施：
（1） 執(zhí)行一個(gè)與具體偏離相對(duì)應(yīng)的糾正措施計(jì)劃。
（2） 依據(jù)本部分（c）段采取的程序
?。╞）加工者可以制定書面的糾正措施計(jì)劃，按照§123.6（c）（5），它可以作為HACCP計(jì)劃的一個(gè)部分，這樣加工者就可以預(yù)先確定一旦關(guān)鍵限值出現(xiàn)偏離時(shí)，他們將采取的措施。一個(gè)針對(duì)某種偏離的糾正措施計(jì)劃需交待所要采取的步驟，并明確執(zhí)行這些步驟的責(zé)任，以保證：
?。?）進(jìn)入市場(chǎng)的產(chǎn)品不會(huì)國(guó)為偏離關(guān)鍵限值而對(duì)健康造成危害，或成為偽劣食品；并且
（2）偏離的原因得到了糾正。
（c）當(dāng)發(fā)生關(guān)鍵限值的偏離而加工者無糾正措施計(jì)劃時(shí)，針對(duì)相應(yīng)的偏離，加工者要：
?。?）隔離并存放受影響的產(chǎn)品，至少直到滿足（c）段（2）和（c）段（3）的要求。
?。?）進(jìn)行或接受一次復(fù)查，以確定受影響產(chǎn)品銷售的可行性。進(jìn)行復(fù)查的人員必須經(jīng)過專門培訓(xùn)或有這方面的經(jīng)驗(yàn)。專門培訓(xùn)可包括，也可不包括§12.310所要求的培訓(xùn)。
?。?）必要時(shí)對(duì)受影響的產(chǎn)品采取糾正措施，以確保進(jìn)入市場(chǎng)的產(chǎn)品不會(huì)因?yàn)槠x而對(duì)健康構(gòu)成危害，或成為偽劣食品；
?。?）必要時(shí)對(duì)受影響的產(chǎn)品采取糾正措施，以確保進(jìn)入市場(chǎng)的產(chǎn)品不會(huì)國(guó)為偏離而對(duì)健康構(gòu)成危害，或成為偽劣食品；
?。?）及時(shí)進(jìn)行和接受由經(jīng)過按照§123.10進(jìn)行培訓(xùn)的人員所做的復(fù)審，以確定HACCP計(jì)劃是否需要修改，以避免再次發(fā)生偏離。并對(duì)HACCP計(jì)劃作必要的修改。
（d）對(duì)按照本條款所采取的各種糾正措施要做好詳細(xì)的記錄，這些記錄的驗(yàn)證要符合§123.8（a）（3）（ii）并符合§123.9的記錄保存要求。
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編輯：foodfagui