For every critical limit the business decides the correction (immediate action) to take when it is exceeded, so that unsafe food is not consumed, and then takes corrective action on the cause so it does not recur. Written corrections and corrective actions should exist for each CCP, bring the CCP back under control and handle potentially unsafe food appropriately; immediate action is ideally taken by the person monitoring the limit, management reviews the failed control measure, and the cause of the deviation and the product disposition are documented in the HACCP records.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.