Validating a HACCP System for the Production of Vegetable Shito

Table 4

Corrective actions at the critical control points in case of deviations from the critical limits.

CCP	Corrective action
Raw material receipt	Reject/discard batch
Washing of ginger and pepper	Repeat washing procedure and increase or reduce the concentration of sanitizer if concentration is lower or higher than required, respectively
Cooking	Adjust temperature or heat setting and cook longer until required temperature and time is achieved
Cooling	If required temperature is not achieved within 4 h, reheat product to minimum required temperature after cooking and begin cooling process again. If internal product temperature does not reach 63°C–70°C within an additional 4 h after reheating, product should be frozen and reworked with a new batch
Packaging	If temperature of product falls below required minimum temperature, reheat product to required minimum packaging temperature and continue packaging; If temperature has been out of range for more than 2 h, product should be frozen and reworked with a new batch