HACCP Cleaning Australia // Issues and Information // Glossary of Terms
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 judgment or decision can be based.
Critical Control Point: A
step at which control can be applied and is essential to
prevent or eliminate a
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 hazard.
Deviation: Failure to meet a critical limit.
HACCP: A systematic approach to the identification, evaluation, and control of 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 site 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 cleaning 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.
