-
CCP:
See Critical Control Point.
-
CCP Decision Tree:
A sequence of questions to determine whether a control point is a Critical Control Point (CCP). (See Critical Control Point.)
-
Continuous Monitoring:
Uninterrupted collection and recording of data such as temperature on a strip chart.
-
Control:
(a) To manage the conditions of an operation to maintain compliance with established criteria, and (b) the state wherein correct procedures are being followed and criteria are being met.
-
Control Point:
Any point, step, or procedure at which biological, physical, or chemical factors can be controlled.
-
Corrective Action:
Procedures to be followed when a deviation occurs.
-
Criterion:
A requirement on which a judgment or a decision can be based.
-
Critical Control Point (CCP):
The last point, step, or procedure at which control can be applied and a food-safety hazard can be prevented, eliminated, or reduced to acceptable levels.
-
Critical Defect:
A deviation at a CCP that may result in a hazard.
-
Critical Limit:
The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a Critical Control Point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. A criterion that must be met for each preventive measure associated with a Critical Control Point.
-
Deviation:
Failure to meet a critical limit.
-
GMP:
See Good Manufacturing Practices.
-
Good Manufacturing Practices (GMP):
An extensive list of practices that, if not met, could cause an adulterated food product. Found in the Code of Federal Regulations. (Chapter 21, Part 110.)
-
HACCP:
Hazard Analysis and Critical Control Points.
-
HACCP Plan:
The written document that is based upon the principles of HACCP and that delineates the procedures to be followed to assure the control of a specific process or procedure.
-
HACCP System:
The result of the implementation of the HACCP plan.
|
-
Risk:
An estimate of the likely occurrence of a hazard.
-
SSOP:
See Sanitation Standard Operating Procedures.
-
Sensitive Ingredient:
An ingredient known to have been associated with a hazard and for which there is reason for concern.
-
Severity:
The seriousness of a hazard.
-
Sanitation Standard Operating Procedures (SSOP):
Developed by the Food Safety and Inspection Service (FSIS), USDA, as a Reference Guide to provide written directions in assuring good quality control and sanitation programs.
-
Target Levels:
Criteria that are more stringent than critical limits and that are used by an operator to reduce the risk of a deviation.
-
Verification:
The use of methods, procedures, or tests in addition to those used in monitoring to determine if the HACCP system is in compliance with the HACCP plan and/or whether the HACCP plan needs modification and revalidation.
-
HACCP Team:
The group of people who are responsible for developing a HACCP plan.
-
HACCP Plan Reevaluation:
One aspect of verification in which a documented periodic review of the HACCP plan is done by the HACCP team with the purpose of modifying the HACCP plan as necessary.
-
HACCP Plan Validation:
The initial review by the HACCP team to ensure that all elements of the HACCP plan are accurate.
-
Hazard:
A biological, chemical, or physical property that may cause a food to be unsafe for consumption.
-
Monitor:
To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.
-
Preventive Measure:
Physical, chemical, or other factors that can be used to control an identified health hazard.
-
Random Checks:
Observations or measurements that are performed to supplement the scheduled evaluations required by the HACCP plan.
|
