CAPA in Food Safety
Corrective and Preventive Action (CAPA) is a structured approach used in food manufacturing to identify, investigate, and resolve problems that could affect food safety, quality, or compliance. CAPA is a core component of any effective Food Safety Management System and is required under many regulatory frameworks, including FDA regulations and GFSI-recognized schemes like SQF and BRCGS.
In food production environments, issues such as contamination, allergen mislabeling, or equipment failures can pose serious risks. CAPA ensures that these issues are not only corrected but that the underlying causes are identified and addressed to prevent recurrence. A strong CAPA system helps protect consumers, maintain compliance, and drive continuous improvement.
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Key Elements of the CAPA Process:
The CAPA process includes:
Identification: Recognizing the issue (nonconformity, customer complaint, audit finding, etc.).
Evaluation: Assessing the risk and impact.
Investigation: Conducting root cause analysis.
Action Plan: Developing corrective and/or preventive actions.
Implementation: Applying the chosen solutions.
Effectiveness Check: Verifying that the actions resolved the issue and didn't create new ones.
Documentation: Maintaining detailed records (a regulatory requirement in many industries).
Watch Our CAPA Expert Webinars
Practicing Root Cause Analysis with SQF - Explore practical tools and techniques for effective root cause analysis, tailored to meet SQF food safety standards.
Unpacking SQF Requirements for CAPA - Break down what SQF really expects from your CAPA process and learn how to meet those requirements with confidence.
What Does an Effective CAPA Program Look Like? - See what a strong, compliant CAPA program looks like in action and how to build or improve your own.
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