HACCP Overview and Principles

These flashcards cover key concepts and terminology related to HACCP, its definitions, principles, prerequisites, and differences from other food safety approaches.

HACCP

Hazard Analysis and Critical Control Points, a food safety management system.

CCP

Critical Control Point, a step in the food process where control can be applied to prevent or eliminate a food safety hazard.

Food Safety Management System (FSMS)

A systematic approach to managing food safety, including HACCP principles.

Prerequisites in HACCP

Basic controls that must be in place before implementing a HACCP system, like cleaning and sanitation.

Critical Limit

The maximum or minimum value to which a hazard must be controlled at a critical control point.

Monitoring in HACCP

The systematic observation of a critical control point to ensure the process is under control.

Corrective Actions

Actions taken when monitoring indicates that a critical limit has not been met.

Preventative Approach

The focus of HACCP on preventing food safety hazards before they occur, rather than relying on inspection.

Difference between HACCP and Food Standards Intervention

HACCP is a structured, long-term preventative system, while interventions are more flexible and snapshot inspections.

Food Hazard

Any biological, chemical, or physical property that may compromise food safety.