HACCP / HACCP definitions

HACCP definitions

Hazard analysis: the identification of areas in the processing of food that represent critical points that must be monitored to ensure food safety
Critical Control Points (CCPs): those areas in the food chain where the loss of control can result in an unacceptable risk to food safety
Hazard: an unacceptable contamination in food of a pathogenic organism or toxic chemical
Risk: an estimate of the likelihood of occurrence of a hazard
Criteria: specified limits or characteristics of a physical, chemical or biological nature
Monitoring: surveillance to determine the efficacy of measures to meet criteria
Verification: use of supplemental procedures to ensure that the HACCP system is in place and functioning

Risk analysis: a formal system that evaluates existing and develops new programs in food safety
Risk assessment: the process of identifying hazards and describing risks
Risk management: the development of policies regarding risks
Risk communication: the efficacy of risk assessment and risk management depend on communication between stakeholders in the whole production chain. It includes education.