Login Register

Access the GIFSQ Portal

Select your user type to log in or register a new account.

Student Portal

Access your food safety courses, certifications, and exams.

Instructor Portal

Manage courses, view student submissions, and grade quizzes.

Company Portal

Manage corporate setup, view employee logs, and access QA services.

Resources  /  Templates Hub  /  Current Template

SOP: Corrective Action Process (Free)

SOP: Corrective Action Process (Free)

SOP – Corrective Action

Fixing the immediate problem is only half the job – the other half is making sure it doesn’t come back. This SOP takes you from nonconformance through root cause to the effectiveness check most people skip.

Don’t let this go stale. Review the SOP at least annually and every time the process, equipment or chemicals change – and re-brief the team whenever you do.

1. Document control

FieldDetails
Document titleSOP – Corrective Action
Document no.[QA-SOP-024]
Version[1.0]
Effective date[YYYY-MM-DD]
Prepared by[Name / Title / Date]
Approved by[Name / Title / Date]
Review date[YYYY-MM-DD]

2. Purpose

To ensure nonconformances are corrected and their causes eliminated.

3. Scope

Covers all food safety nonconformances at [site name], from any source (audits, complaints, monitoring failures).

4. Responsibilities

RoleResponsibility
AnyoneRaises nonconformances – no blame for reporting.
QAAssesses; assigns investigation.
Action ownersImplement and evidence actions.

5. Materials and equipment

  • Nonconformance / CAR form
  • Root cause tools (5 Whys, fishbone)
  • CAR tracker

6. Safety precautions

  • If the nonconformance affects product safety, quarantine first – paperwork second.

7. Procedure

Follow the steps in order. Steps marked [CHECK] are the ones people skip under pressure – don’t.

  1. Describe the nonconformance precisely: what, where, when, how found, and what product or lots are affected. [CHECK]
  2. Take immediate correction: contain the problem and protect product (hold, segregate, stop the line).
  3. Investigate the root cause – ask ‘why’ until you reach something you can actually fix. ‘Human error’ is not a root cause. [CHECK]
  4. Plan corrective actions that address the cause, with owners and due dates; get QA approval for the plan.
  5. Implement and evidence each action – photos, records, training signatures.
  6. Check effectiveness after [suitable period]: did the problem actually stop recurring? If not, re-investigate. [CHECK]
  7. Close the CAR only when actions are complete and effective; trend CARs for systemic issues.

8. Records

  • CAR log and forms
  • Root cause analysis records
  • Effectiveness check records

9. Revision history

VersionDateChange descriptionChanged by
1.0[YYYY-MM-DD]Initial issue[Name]

Approval and control

RoleNameSignatureDate
Prepared by[Name][Signature][Date]
Reviewed by (QA)[Name][Signature][Date]
Approved by[Name][Signature][Date]

Keep completed forms for [Define retention period, e.g., 2 years beyond shelf life] at [defined location] – and make sure someone besides you knows where that is.

General use: This template contains no country-specific laws or regulator names and suits any food business — restaurant, catering, food manufacturing, retail, or food service. Adapt temperature limits, legal references, and record-retention periods to your local regulations. Provided by GIFSQ · v1.0 · September 2026

Download this template

Free for your food business — fill it in on your computer or print it for the production floor.

Provided by GIFSQ · Adapt limits, legal references and retention periods to your local requirements.