Karteikarten
Important HACCP Terminology
Karten in diesem Stapel (12)
- 1Biological ContaminantRelates to living organisms that cannot be seen with the naked-eye that cause illness (bacteria, viruses, pollen, etc.)
- 2Chemical ContaminantSubstances that are not naturally found in food that may result in illness (e.g. dioxins)
- 3Physical ContaminantAn extraneous object or foreign matter that may cause injury or illness.
- 4Control MeasureAny measure that is taken in order to prevent, eliminate, or reduce a food safety hazard.
- 5Control PointAny step in order to control biological, chemical, or physical factors.
- 6Corrective ActionProcedures undertaken when a critical limit is not met.
- 7Critical Control Point (CCP)A necessary step in the process where control can be exercised to stop, reduce, or eliminate a food safety hazard.
- 8Critical LimitThis relates to the maximum or minimum level a biological, chemical, or physical factor must be raised or reduced to prevent, reduce or eliminate a food safety standard.
- 9DeviationResults when a critical limit is failed to be met.
- 10HazardBiological, chemical, or physical contaminant that is likely to cause sickness or injury if not controlled for.
- 11Hazard AnalysisGathering and analysing data on hazards associated with food under consideration to decide which are significant and should be discussed in the HACCP plan.
- 12MonitorSystematic observation and measurement to analyse whether a CCP is under control and produce an accurate record so it can be verified.
Informationen
- Beschreibung
- Der Nutzer hat seine Fachbereichs-Information gelöscht. Karteikarten am Important HACCP Terminology, erstellt von Gelöschter Nutzer am 26/07/2017.
- Erstellt von
- Gelöschter Nutzer · Jul 2017
- Aktualisiert
- 26 Jul 2017
- Aufrufe
- 186
- Verlauf
-
- Erstellt von Andrew Burke · 25 Jul 2017
- Kopiert von Andrew Burke · 26 Jul 2017
- Bewertung