What should be ensured before an establishment resumes production after failing a performance standard?

Before an establishment resumes production after failing a performance standard, it is essential to ensure the implementation of HACCP (Hazard Analysis Critical Control Point) corrective actions. The HACCP system is designed to identify and control potential hazards in food production processes, which can include microbiological, chemical, and physical hazards. When a facility fails to meet a performance standard, it indicates a potential breakdown in their food safety protocols, which underscores the urgency of addressing the underlying issues that led to the failure.

Implementing the HACCP corrective actions involves thoroughly investigating the cause of the failure, adjusting processes or controls, and taking measures to prevent recurrence. This step is crucial as it helps to restore confidence in the safety of the food being produced and ensures compliance with regulatory standards. It guarantees that the establishment has taken the necessary steps to mitigate risks before resuming production, thereby protecting public health.

The other choices may not directly address the immediate need to correct the issues that caused the failure in the first place. For instance, changing management may not lead to the necessary operational changes, vacuum sealing products does not address broader systemic issues, and having a different regulatory body inspect the facility does not ensure that all internal processes are corrected and that compliance is restored.