HACCP Flashcards
which is science-based and systematic, identifies specific hazards and measures for their control to ensure the safety of food.
HACCP system
is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.
HACCP
To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.
Control (verb)
The state wherein correct procedures are being followed and criteria are being met.
Control (noun)
Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Control measure
Any action to be taken when the results of monitoring at the CCP indicate a loss of control.
corrective measure
A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
critical control point
A criterion that separates acceptability from unacceptability.
critical limit
Failure to meet a critical limit.
deviation
A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item.
flow diagram
A system that identifies, evaluates and controls hazards that are significant for food safety.
HACCP
A document prepared in accordance with the principles of HACCP to ensure control of hazards that are significant for food safety in the segment of the food chain under consideration.
HACCP plan
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
hazard
The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.
hazard analysis
The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.
monitoring
