Generic HACCP Model for Thermally Processed Commercial

Principle No. 6: Establish effective recordkeeping procedures that document the HACCP
system.
Principle No. 7: Establish procedures to verify that the HACCP system is working
correctly.
Definitions
Definitions of commonly used HACCP terms are included below to clarify some of the
terms used in reference to HACCP, hazard analysis, model development, and the development
of the plant-specific plan.
Corrective action. Procedures to be followed when a deviation occurs.
Criterion. A standard on which a judgement or decision can be based.
Critical Control Point (CCP). A point, step, or procedure at which control can be
applied and as a result, a food safety hazard can be prevented, eliminated, or reduced to
acceptable levels.
Critical limit. The maximum or minimum value to which a physical biological, or
chemical hazard must be controlled at a critical control point to prevent, eliminate, or
reduce to an acceptable level the occurrence of the identified food safety hazard.
Deviation. Failure to meet a critical limit.
HACCP. Hazard Analysis and Critical Control Points. A process that identifies specific
hazards and preventive and control measures to ensure the safety of food.
HACCP Plan. The written document that is based upon the principles of HACCP and
that delineates the procedures to be followed to ensure the control of a specific process
or procedure.
HACCP System. The HACCP plan in operation, including the HACCP plan itself.
Hazard (Food Safety). Any biological, chemical, or physical property that may cause
a food to be unsafe for human consumption.
Hazard Analysis. The identification of any hazardous biological, chemical, or
physical properties in raw materials and processing steps, and an assessment of their likely
occurrence and potential to cause food to be unsafe for consumption.
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