The Preventive Controls regulation found in 21 CFR Part 117, which was enacted to enforce the Food Safety Modernization Act, expands corrective actions to include corrections. According to the rule, a correction is “an action to identify and correct a problem that occurred during the production of food, without other actions associated with a corrective action procedure (such as actions to reduce the likelihood that the problem will recur, evaluate all affected food for safety, and prevent affected food from entering commerce).”
An example of a correction would be a preoperational assessment for cleaning efficiency. If a line or piece of equipment were found to be dirty, it would need to be cleaned prior to start up. No product was affected, so it would be deemed a correction. What is interesting is that the regulation does not specifically mandate that all corrections be documented.