HACCP Food Safety Vocabulary

A set of vocabulary flashcards covering key HACCP history, principles, hazards, and supporting concepts from the June 2025 REHS food-safety lecture notes.

Hazard Analysis and Critical Control Point (HACCP)

A systematic, preventive food-safety system that identifies, evaluates, and controls hazards; acronym stands for Hazard Analysis Critical Control Point.

Hazard Analysis

The process of identifying and listing food-safety hazards that are reasonably likely to occur at each step of production.

Critical Control Point (CCP)

A step at which control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.

Critical Limit

The maximum and/or minimum value (e.g., temperature, pH) that must be met at a CCP to ensure food safety.

Monitoring Procedures

Planned observations or measurements that determine whether a CCP is under control and generate written records.

Corrective Actions

Pre-established steps taken when monitoring shows a CCP is outside its critical limits, including fixing the cause, disposing of affected product, and documenting actions.

Verification Procedures

Activities, other than monitoring, that confirm the HACCP plan is valid and operating effectively (e.g., audits, record review).

Record Keeping

The compilation and maintenance of documents summarizing hazard analysis, CCPs, critical limits, monitoring, corrective actions, and verification results.

Enteric Pathogens

Illness-causing microorganisms (e.g., Escherichia coli) associated with the intestinal tract that can contaminate food.

Thermal Processing

Use of heat (e.g., cooking, pasteurization) to destroy pathogens; often designated as a CCP.

Water Activity (aw)

A measure of unbound water in food that affects microbial growth; frequently used as a critical limit.

pH

A measure of acidity or alkalinity; controlling pH can inhibit microbial growth and serve as a critical limit.

Common Program Considerations

Prerequisite programs such as sanitary facility design, cleaning/sanitation procedures, pest control, and employee hygiene that support HACCP.

HACCP Flow Diagram

A step-by-step schematic (e.g., receiving → cooking → serving) used to visualize the process for hazard analysis.

NASA-Pillsbury Collaboration

1960s partnership that developed HACCP to ensure the safety of food for space missions.

Principle 1 – Conduct a Hazard Analysis

First HACCP principle: identify hazards and associated control measures for each process step.

Principle 2 – Determine CCPs

Second HACCP principle: pinpoint steps where hazards can be controlled effectively.

Principle 3 – Establish Critical Limits

Third HACCP principle: set measurable safety boundaries for each CCP.

Principle 4 – Establish Monitoring Procedures

Fourth HACCP principle: define how, when, and by whom CCPs will be checked.

Principle 5 – Establish Corrective Actions

Fifth HACCP principle: plan actions for deviations from critical limits.

Principle 6 – Establish Verification Procedures

Sixth HACCP principle: confirm that the HACCP system works as intended.

Principle 7 – Establish Record-Keeping Procedures

Seventh HACCP principle: maintain documentation proving the system’s effectiveness.

HACCP Case Study – Beef & Vegetable Stew

Example analysis identifying biological, chemical, and physical hazards and control points for hotel restaurant stew preparation.

Biological Hazard

Microorganisms such as bacteria, viruses, or parasites that can cause foodborne illness.

Chemical Hazard

Unsafe chemical substances (e.g., cleaning agents, pesticide residues, allergens) that may contaminate food.

Physical Hazard

Foreign objects (e.g., metal, glass, plastic) that can injure consumers if present in food.