Hazard Analysis and Critical Control Points (HACCP) Program
the local designated team leader, trained inHACCP concepts and principles, responsible for controlling thescope of the HACCP study, managing the design andimplementation of the HACCP Program, and ensuring that theprogram is maintained and meets all applicable requirements.
a multidisciplinary group with HACCP training thathas the responsibility of implementing, maintaining and validatinga HACCP Program. The team must have a representative fromeach area within the scope of the HACCP Program.
review of operational processes by aHACCP Team to identify
hazards associated with eachprocess step.
: the procedure used by a HACCP Team toidentify potential Food Safety Hazards and conditions leading totheir presence in food. A Hazard Analysis evaluates both theseverity of a hazard and the likelihood that it will occur. WhenSignificant Food Safety Hazards are identified, measures for theirelimination or control must be established in a HACCP Plan.
: a document prepared by the HACCP Team inaccordance with the principles of HACCP to ensure control ofidentified, significant Food Safety Hazards in a process.
Critical Control Measure (CCM)
: any action that can be used toprevent or eliminate an identified, significant Food Safety Hazardor reduce it to an acceptable level.
Supportive Safety Measure (SSM)
: a specified control step,procedure or action in a process other than a Critical ControlMeasure.
Critical Control Point (CCP)
: a step in a process including a rawmaterial, location, practice, procedure, formulation or associatedprocess where particular control measures can be applied toprevent, eliminate or reduce identified, significant Food SafetyHazards.
Beverage Operations: HACCP BO-RQ-770Issued: 31-Aug-2003 CLASSIFIED: Internal Use Only Page 2 of 17
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