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Important HACCP Terminology
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- 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.
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- El usuario ha eliminado su información de asignaturas Fichas sobre Important HACCP Terminology, creado por Usuario eliminado el 26/07/2017.
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- Usuario eliminado · jul 2017
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- 26 jul 2017
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- Creado por Andrew Burke · 25 jul 2017
- Copiado por Andrew Burke · 26 jul 2017
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