The following are the terms and concept that are valuable in the development and execution of a HACCP system.
Continously monitoring: uninterrupted collection and recording of data such as temperature on a strip chart.
Corrective action: procedures to be followed when a deviation occurs.
Criterion: A requirement on which a judgements or decision can be based.
Control: To manage the Condition of an operation to maintain compliance with establish criteria
Control point: any point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptance level.
Critical defect: A deviation at a CCp which may result to hazard.
Critical limit: A criterion that must be met for each preventive measured associated with a critical control point.
Deviation: failure to meet a critical point.
HACCP plan:The written document which is based upon the sample of HACCP and which delineates the procedures to be followed to ensure the control of a specific process or procedures.
Minitor: To conduct a planned sequence of observations or measurement to assess whether a Cup is under control and to produce an accurate record for future use in verification.
Prevention measures: physical, chemical or other factors that can be used to control an identified hazard