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7 Cards in this Set
- Front
- Back
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A systematic approach to identification evaluation and control. Of food saftey hazards |
Haccp |
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A biological chemical or physical agent that is likely to. Cause illness ir injury in the absence. Of its. Control |
Hazard |
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A step at which point.control can be applied and is essential to prevent or eliminate a food saftey hazard or reduce it to a.n acceptable level |
Critical control point |
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7 steps or principles of haccp. Ha. Ccpi. Ecl. Mp. Ca. Vp. Rkd. |
Hazard analysis. Critical control point identification. Evaluate critical limits. Monitor procedures. Corrective actions. Verification procedures. Record keeping and document. |
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Max or. Min value to which a bio, ch3m or phy paramtere must be controlled at a ccp to prevent eliminate reduce level |
Critical limit |
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Procedures followed when a deviation occurs |
Corrective actions. |
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Any action meant to prevwnt eliminate reduce a sig hazard |
Control measure. |
