Table 4: Corrective actions at the critical control points in case of deviations from the critical limits.

CCPCorrective action

Raw material receiptReject/discard batch

Washing of ginger and pepperRepeat washing procedure and increase or reduce the concentration of sanitizer if concentration is lower or higher than required, respectively

CookingAdjust temperature or heat setting and cook longer until required temperature and time is achieved

CoolingIf 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

PackagingIf 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