HACCP Glossary of Terms

The main terms used in the HACCP system are as follows:

• Food safety: the activities that ensure food does not harm the consumer.
• HACCP: the Hazard Analysis and Critical Control Points approach, plus the documentation and record system that supports food safety.
• HACCP team: the people responsible for establishing, controlling, and monitoring the HACCP system.
• Hazard: in HACCP, the identification of any potential harm associated with the food.
• Risk: the likelihood of a hazard occurring.
• Hazard assessment: the review of activities associated with a process.
• Control point: a point where a hazard could appear.
• Decision tree: the question-list technique used to identify CCPs.
• Control measures: activities that eliminate or reduce hazards.
• Critical limits: the acceptable bounds of the risk.
• Deviation: a departure from the critical limits.
• Monitoring: the ongoing tracking of CCPs and the associated activities.
• Corrective action: the defined sequence of actions taken when a CCP deviates.
• Validation: the evidence that hazard controls are applied effectively.

How Sistem Patent Kalite Helps

We run HACCP projects end to start and use this terminology consistently in the documentation we produce with each client. Contact us for a scoped quote.