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HACCP Definitions
CCP Decision Tree:
A sequence of questions to assist in determining whether a control
point is a CCP.
Control:
(a) To manage the conditions of an operation to maintain compliance
with established criteria.
(b) The state where correct procedures are being followed and criteria
are being met.
Control Measure:
Any action or activity that can be used to prevent, eliminate or
reduce a significant hazard.
Control Point:
Any step at which biological, chemical, or physical factors can
be controlled.
Corrective Action:
Procedures followed when a deviation occurs.
Criterion:
A requirement on which a judgement or decision can be based.
Critical Control Point:
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 Limit:
A maximum and/or minimum value to which a biological, chemical or
physical parameter must be controlled at a CCP to prevent, eliminate
or reduce to an acceptable level the occurrence of a food safety
hazard.
Deviation:
Failure to meet a critical limit.
HACCP:
A systematic approach to the identification, evaluation, and control
of food safety hazards.
HACCP Plan:
The written document which is based upon the principles of HACCP
and which delineates the procedures to be followed.
HACCP System:
The result of the implementation of the HACCP Plan.
HACCP Team:
The group of people who are responsible for developing, implementing
and maintaining the HACCP system.
Hazard:
A biological, chemical, or physical agent that is reasonably likely
to cause illness or injury in the absence of its control.
Hazard Analysis:
The process of collecting and evaluating information on hazards
associated with the food under consideration to decide which are
significant and must be addressed in the HACCP plan.
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.
Prerequisite Programs:
Procedures, including Good Manufacturing Practices, that address
operational conditions providing the foundation for the HACCP system.
Severity:
The seriousness of the effect(s) of a hazard.
Step:
A point, procedure, operation or stage in the food system from primary
production to final consumption.
Validation:
That element of verification focused on collecting and evaluating
scientific and technical information to determine if the HACCP plan,
when properly implemented, will effectively control the hazards.
Verification:
Those activities, other than monitoring, that determine the validity
of the HACCP plan and that the system is operating according to
the plan.
Source: FDA
BACK TO HACCP INFORMATION
For information about how VST technology can support
your HACCP program, contact us at 724-452-8794 or e-mail info@vstech.com.
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