Difference between Correction, Corrective Action and Preventive Action

1. Correction

Definition:

A correction is the immediate fix or repair performed to address a detected nonconformity or problem. It deals with the symptom of the issue rather than its root cause.

Purpose:

To restore conformity quickly and prevent disruption to operations or product flow.

Key Point:

Temporary or short-term solution
Does not eliminate the underlying cause
Usually done right after the issue is found

Examples:

Replacing a defective component in a machine
Reworking or re-cleaning contaminated products
Re-labeling an incorrectly labeled item
Disposing of a batch that failed microbiological testing

2. Corrective Action

Definition:

A corrective action goes beyond correction — it involves identifying and eliminating the root cause of a detected problem so that it does not happen again.

Purpose:

To prevent the recurrence of the same nonconformity in the future.

Key Point:

Based on root cause analysis (RCA) (e.g., using 5 Whys, Fishbone Diagram, or FMEA).
Involves changes to procedures, training, materials, or systems.
Aimed at long-term improvement.

Examples:

Updating the cleaning SOP after discovering incomplete sanitation caused contamination.
Conducting retraining of staff due to recurring labeling errors.
Installing a temperature alarm system after repeated cooling failures.
Revising raw material specifications that caused quality deviations.

3. Preventive Action

Definition:

A preventive action is a proactive measure taken to identify potential problems and eliminate their causes before they occur.

Purpose:

To prevent the occurrence of nonconformities and ensure consistent compliance and quality.

Key Point:

Based on risk assessment (identifying possible hazards or weaknesses)
Aimed at preventing future issues even before they happen
Supports a “right first time” culture

Examples:

Updating equipment design to avoid use of easily contaminated components.
Implementing supplier audits before onboarding new suppliers.
Conducting risk analysis (e.g., HACCP) to prevent hazards in food production.
Installing air filtration systems to prevent airborne contamination.