This e-learning course has been developed by the UK Food Standards Agency (FSA) and Food Standards Scotland (FSS). It aims to provide you with an understanding of the theory and practice of Root Cause Analysis (RCA), and how its use and reporting could reduce the number of recurring food safety incidents
One of the underlying principles of Hazard Analysis and Critical Control Point (HACCP) is the establishment of corrective action to be taken when any monitoring indicates that there is a loss of hazard control. As part of this process, it is essential to find out the real cause of the hazard rather than addressing the issues identified. Root cause analysis when undertaken and implemented correctly can mean the difference in legal compliance or not.
The findings of the RCA can be used during the post-incident review of the business’s Food Safety Management System (FSMS) to ensure that it is appropriate and effective.
You can access and complete the course here
