1, hazard analysis (Hazard Analysis): refers to the process of collecting and evaluating related hazards and the data that lead to these hazards, so as to determine which hazards have an important impact on food safety, so we need to solve them in the HACCP plan.
The 2 key control point (Critical Control Point, CCP): refers to the steps to implement the control measures. This step is critical to prevent and eliminate a food safety hazard or to reduce it to acceptable levels.
3, the necessary procedure (Prerequisite Programs): provides basic operation rules for implementing HACCP system, including good production practices (GMP) and sanitation standard operation procedures (SSOP).
4, Good Manufacture Practice (GMP) is a series of measures, methods and technical requirements that are developed throughout the food production process to ensure food safety and quality. It requires that food production enterprises should have good production equipment, reasonable production process, perfect quality management and strict testing system, so as to ensure the final product's quality is up to the standard.
5, Sanitation Standard Operating Procedure (SSOP): food enterprises in order to ensure the quality of food hygiene, in the process of food processing should comply with the operation standard. Include: water quality and safety; food contact conditions and clean surface to prevent cross contamination; maintenance; hand disinfection and toilet facilities; to prevent mixing of toxic chemicals, sundry goods; marking the storage and use of health; employees; eradication and control of insects and rodents.
6 HACCP group (HACCP team): working group responsible for the development of the HACCP program.
7 flow chart (Flow Diagram): a continuity description of all steps of a specific food processing or production process.
8 harm (Hazard): the biological, chemical, or physical factors or conditions that have potential adverse effects on health.
9 significant hazards (Significant Hazard): possible and potentially unacceptable hazards to consumers; the possibility and severity of the occurrence.
10 HACCP plan (HACCP Plan): a set of documents based on HACCP principles is applied to ensure that all hazards related to food safety are controlled at all stages of food production, processing and marketing.
The 11 step (Step) refers to a point, a program, an operation or a stage in the food chain from raw products to final consumption.
12 control (Control, verb): all necessary measures to ensure and maintain the control standards set up in the HACCP program.
13 control (Control, nouns): refers to the condition of executing the correct operating procedure and conforming to the control standard.
14 control point (Control Point, CP): any point, step, or process that can control biological, chemical, or physical factors.
15 key control point decision tree (CCP Decision Tree): through a series of problems to determine whether a control point is a key control point of the group diagram.
16 control (Control Measure) refers to any measures and actions that can prevent or eliminate a food safety hazard or reduce it to an acceptable level.
17 key limit value (Critical Limits): distinguish the standard value of acceptable and unacceptable level.
18 operation limit (Operating Limits): more stringent than the key limit, and the operator is used to reduce the deviation from the risk standard.
19 deviation (Deviation): refers to the failure to meet the critical limit.
20 correction (Corrective Action): measures taken when the key control point is out of control when the monitoring of the key control point (CCP) is displayed.
21 monitoring (Monitor): to assess whether the key control point (CCP) is controlled, and a planned continuous observation or detection of the control indicators.
22 confirmation (Validation): verify that the elements of the HACCP plan are effective.
23 verification (Verification): refers to other methods, procedures, tests and evaluations that are used to determine whether the HACCP plan is implemented correctly or not.